Mini Chicken Quesadillas
Mini Chicken Quesadillas are delightful bite-sized treats bursting with juicy chicken, melted cheese, and colorful veggies. Perfect for game nights or family dinners, these crispy quesadillas offer a flavor explosion in every bite. Easy to prepare and customize with your favorite ingredients, they pair wonderfully with dips like salsa or guacamole. Whether shared with friends or enjoyed solo, these mini wonders will quickly become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately four servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded boneless, skinless chicken breasts (cooked)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 flour tortillas (8-inch)
- 1 cup assorted bell peppers (diced)
- 1 small onion (diced)
- 2 tsp olive oil (for cooking)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, chili powder, and cumin. Cook for 6-7 minutes per side until golden brown; shred the chicken.
- In the same skillet, sauté onions and bell peppers for about 4-5 minutes until softened.
- Combine shredded chicken with sautéed veggies in the skillet and cook for an additional minute to meld flavors.
- On a tortilla, layer half with cheese, followed by the chicken-veggie mix, then top with more cheese. Fold the tortilla.
- Cook each quesadilla in the skillet over medium heat with butter or oil for 3-4 minutes on each side until golden and crispy.
- Slice into wedges and serve warm with salsa or guacamole.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: - Use fresh tortillas for better texture. - Customize by adding jalapeños or different cheeses like pepper jack for extra kick. - Leftover quesadillas can be stored in an airtight container in the fridge for up to three days; reheat in a skillet.