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Mini Chicken Quesadilla Bites

Mini Chicken Quesadilla

These Mini Chicken Quesadillas are crispy, cheesy, and filled with seasoned shredded chicken. They are easy to make with leftover chicken and perfect for snacks, parties, game day, or a quick family dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Mexican-Inspired
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 12 small flour tortillas street taco size
  • 2 cups cooked shredded chicken
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 tablespoon taco seasoning
  • 2 tablespoons salsa optional
  • 1 tablespoon chopped green onions optional
  • 1 tablespoon chopped cilantro optional
  • 1 tablespoon oil or butter for cooking
  • Salsa sour cream, or guacamole, for serving

Method
 

  1. Add the shredded chicken to a mixing bowl.
  2. Stir in taco seasoning and salsa, if using.
  3. Lay the tortillas on a clean work surface.
  4. Sprinkle a small amount of cheese over one half of each tortilla.
  5. Add a small spoonful of seasoned chicken.
  6. Sprinkle a little more cheese over the chicken.
  7. Fold each tortilla in half and press gently.
  8. Heat oil or butter in a skillet over medium heat.
  9. Add the folded quesadillas in a single layer.
  10. Cook for 2 to 3 minutes per side, until golden and crisp.
  11. Transfer to a cutting board or wire rack.
  12. Let rest for 1 to 2 minutes before serving.
  13. Cut each folded quesadilla in half, if desired.
  14. Serve warm with salsa, sour cream, or guacamole.

Notes

  • Use chicken that has already been fully cooked to 165°F.
  • Do not overfill the tortillas or they may open while cooking.
  • Finely shredded chicken works better than large chunks.
  • Medium heat helps the cheese melt before the tortilla gets too dark.
  • For a large batch, keep cooked quesadillas warm in a 200°F oven.
  • Reheat leftovers in an air fryer, oven, or skillet for the crispiest texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, oven, or air fryer until hot and crisp.
Freezing
Freeze cooked and cooled quesadillas in a single layer first, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
Nutrition Per Serving – Approximate
  • Calories: 185
  • Protein: 12g
  • Fat: 9g