These mini chicken quesadillas are creamy inside and crispy outside for a delicious snack, appetizer, or side dish for all your Mexican foodie loving friends and family.
I really like these little 5 inch zero carb tortillas made by Misson. This is not an affiliate or sponsored post. I just like them because they are small and tasty. I thought they'd make a great mini quesadilla for parties or game day snacks.
How to Make Mini Chicken Quesadillas
Step 1. For the filling start by finely chopping the onions and peppers in a food processor.
Step 2. Next, add cooked chicken. You can use rotisserie chicken or boil breast meat for about 20 minutes and break it up before adding it to the food processor.
Step 3. Then add in the spices and cheese. I used some of my chili seasoning mix. However, taco seasoning would be fine, and any of your favorite Mexican spices such as cumin, oregano, paprika, chili powder, coriander, etc..
You can also change up the shredded cheese mix to add or substitute your favorites such as cheddar, Monterey Jack, or authentic cheeses such as Cotija or Asadero.
Step 4. Spray one side of your tortillas and then flip them over.
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Step 5. Place about 2 tablespoons of the filling on the bottom half of each tortilla. Then fold over the top.
Step 6. Bake them in a single layer at 400 degrees for 15 minutes until they are golden brown.
Step 7. Remove the quesadillas and cut them in half. Then serve with crema (recipe below), pico de Gallo, and a couple of lime wedges. You could also add some fresh chopped cilantro and/or salsa.
These mini chicken quesadillas are a big hit and you can make them ahead and reheat them in the oven pretty quickly. They are creamy and tasty inside and crispy outside.
More Great Mexican Appetizers
Creamy Mini Chicken Quesadillas
Ingredients
- 1/2 pound Cooked chicken breast (8 ounces)
- 4 ounces cream cheese softened
- 1/2 cup shredded Mexican blend cheese mix
- 1 tablespoon red onion chopped
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon chili or taco seasoning
- 12 5 inch flour tortillas
- olive oil spray
Crema
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice and zest approx. 1/2 lime
- 1 teaspoon hot sauce
Instructions
- Make the crema by whisking together sour cream, lime juice, zest, and hot sauce. Set in the refrigerator until ready to use.
- In a food processor chop the red onion and jalapeno pepper. Scrape the bowl.
- Add the chicken and process. Scrape the bowl.
- Add the cheese and spices and process. Scrape the bowl and process one more time.
- Spray one side of the tortillas with olive oil then flip over and place on a baking sheet.
- Place 2 tablespoons of the chicken mixture on the bottom half of each tortilla. Then fold over the top half of the tortilla.
- Place the quesadillas in a 400 degree oven for 15 minutes.
- Remove and slice each filled tortilla in half.
- Transfer to a platter and serve with crema, pico de gallo, fresh lime, cilantro and/or salsa.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Diane
Great recipe
Thank you
Patti Estep
Thanks Diane. Glad to hear it.