Name: Mini Chicken Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups shredded rotisserie chicken; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1/2 cup salsa; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and freshly ground black pepper, to taste; 10 (6-inch) flour tortillas; 2 tablespoons canola oil, divided; 2 tablespoons chopped fresh cilantro leaves (optional)

Why You’ll Love Mini Chicken Quesadillas Recipe

They come together fast (about 30 minutes total) and are super approachable.
The snack‑size format makes them perfect for parties, game day, or kid‑friendly dinners.
You can easily adapt them with what you already have: leftover chicken, store‑bought refried beans, tortillas.
They hit that crowd‑pleasing combo of gooey cheese + crisp tortilla + savory filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leftover finely shredded rotisserie chicken
shredded Mexican blend cheese
restaurant‑style salsa
chopped fresh cilantro leaves
kosher salt and freshly ground black pepper, to taste
refried beans (homemade or store‑bought)
street‑tacos flour tortillas, warmed
canola oil, divided
For serving: guacamole, pico de gallo, sour cream

Directions

Preheat oven to 200 °F (to keep finished quesadillas warm).
In a medium bowl, combine the shredded chicken, shredded cheese, salsa and chopped cilantro. Season with salt and pepper to taste.
Working one tortilla at a time: spread a layer of refried beans on half of a warmed tortilla; top with the chicken‑cheese‑salsa mixture; then fold the tortilla over to seal. Repeat with remaining tortillas to make 16 mini quesadillas.
Heat 1 tablespoon of canola oil in a large skillet over medium‑low heat. Working in batches, add quesadillas in a single layer and cook until golden brown, about 1‑2 minutes per side. Transfer cooked quesadillas to the preheated oven to keep warm. Repeat with remaining tortillas and oil.
Serve immediately with guacamole, pico de gallo and sour cream (or your preferred toppings).

Servings and timing

Yield: 8 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: ~30 minutes

Variations

Swap the flour tortillas for whole‑wheat or corn tortillas to change the texture or make them gluten‑free (if using corn tortillas and verifying other ingredients).
Add finely diced jalapeño or a dash of chipotle powder to the chicken mixture for extra heat.
Use black beans instead of refried beans for a chunkier bean layer.
Substitute shredded rotisserie chicken with grilled chicken, leftover baked chicken, or even sautéed mushrooms for a vegetarian version.
Try adding a little corn or chopped bell pepper into the filling for more texture and color.
Make these in an air fryer: use 350 °F for about 10 minutes, flipping once.
Turn into full‑size quesadillas instead of minis by using larger tortillas and increasing filling accordingly.

Storage/Reheating

To store: Let the mini quesadillas cool slightly, then place them in an airtight container and refrigerate for up to 2‑3 days.
To reheat: Preheat oven to ~375 °F (190 °C) and place the quesadillas on a baking sheet. Bake for about 5‑7 minutes or until heated through and tortilla is crisp again. Alternatively, reheat in a skillet over medium heat for a couple minutes per side until warmed and crisp.
Freezing option: Freeze cooled mini quesadillas in a single layer on a baking sheet until solid, then transfer to a freezer bag. To reheat from frozen, bake at ~400 °F (200 °C) for around 10‑12 minutes or until heated through.

FAQs

1. Can I use corn tortillas instead of flour?

Yes — corn tortillas can be used, but they are less flexible and may require extra care when folding. You might consider using two stacked corn tortillas per quesadilla to avoid tearing.

2. What size tortillas should I use?

Street taco‑sized flour tortillas (about 6 inches) are ideal for making these into perfect mini quesadillas. You can scale up using larger tortillas if preferred.

3. Do I need to use rotisserie chicken?

No — any cooked shredded chicken works, including grilled, poached, or leftover baked chicken.

4. Can I skip the refried beans?

Yes, though refried beans help hold the filling together. You can replace them with mashed black beans or leave them out entirely.

5. What toppings go well with these quesadillas?

Great options include guacamole, pico de gallo, sour cream, salsa, lime wedges, or fresh cilantro.

6. How can I make them ahead of time for a party?

You can assemble them ahead (uncooked), store them covered in the fridge, and fry or bake them fresh before serving. Or cook in advance and keep warm in a low oven (200 °F) until serving.

7. Can I bake these instead of frying in a skillet?

Yes — brush lightly with oil and bake at 400 °F (200 °C) for 8‑10 minutes per side until golden and crispy.

8. Are these vegetarian‑friendly?

Not as written, but you can easily substitute the chicken with vegetables like mushrooms, zucchini, or even extra beans for a vegetarian version.

9. How do I prevent the tortilla from getting soggy?

Avoid overly wet beans or salsa, and pre‑warm your tortillas so they fold easily. Fry on medium‑low heat to crisp the tortilla as the filling melts.

10. Can I use a non‑stick skillet instead of cast iron?

Absolutely — a non‑stick skillet works well. Just ensure even heating for a golden crust.

Conclusion

Mini chicken quesadillas are a fun, flexible, and flavorful dish that’s quick to make and easy to love. With just a few pantry staples, you can whip up a crispy, cheesy, and satisfying bite that works for any occasion — from family dinners to festive gatherings. Customize them your way and enjoy every crunchy, melty bite.