Description
Mini Chicken Quesadillas are a quick and delicious recipe perfect for any meal or snack.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced red onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Cooking spray or olive oil for frying
- Sour cream and salsa for serving
Instructions
- In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, bell peppers, red onion, garlic powder, cumin, chili powder, salt, and black pepper. Mix until well combined.
- Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil.
- Place one tortilla in the skillet and spoon about 1/4 cup of the chicken mixture onto one half of the tortilla. Fold the other half over to create a half-moon shape.
- Cook for 2-3 minutes on one side until golden brown, then carefully flip and cook for an additional 2-3 minutes on the other side.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side.
Notes
- For a spicier kick, add diced jalapeños to the filling.
- You can substitute the chicken with cooked ground beef or black beans for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg