MINI CHICKEN QUESADILLAS
Mini chicken quesadillas are a delicious and savory dish, perfect for serving either as an appetizer or a main course.
Ingredients
- 1 ½ cups leftover finely shredded rotisserie chicken
- 1 ½ cups shredded Mexican blend cheese
- ⅓ cup restaurant-style salsa
- ¼ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- 1 cup refried beans homemade or store-bought
- 16 street tacos flour tortillas warmed
- 3 tablespoons canola oil divided
FOR SERVING
- 1 cup guacamole
Instructions
- Preheat the oven to 200 degrees F.
- For the chicken mix: Begin by combining chicken, cheese, salsa, and cilantro in a medium bowl. Season this mixture with salt and pepper to taste. Then, proceed by dividing the refried beans, adding them one at a time, between the tortilla halves. Finally, top each half with the chicken mixture and fold them to seal.
- Heat 1 tablespoon canola oil .
- Heat a large cast iron skillet over medium-high heat. Working in batches, add the quesadillas to the pan in a single layer and cook until golden brown, about 1 to 2 minutes per side.
- Repeat with remaining canola oil and quesadillas.
- Serve immediately with desired toppings.