I’m not sure if I’m proud to admit this, but I feel like if you’re part of this community you should know… when I was in 6th grade, I ate a cheese quesadilla for lunch every single day of summer break. Not a day was missed. You’d think I’d be completely over them by now (and I definitely went through a phase of burnout), but there’s just something about that golden, crispy tortilla holding in melty, gooey cheese that never gets old. It’s comfort food in its simplest form.
These mini chicken quesadillas are my grown-up upgrade to that childhood favorite. They’re the perfect finger food for game day, tailgates, taco Tuesday, or even a quick grab-and-go lunch. They come together in minutes, deliver maximum flavor with minimal effort, and are a fantastic way to use up leftover rotisserie chicken. Plus, if you’re like me and hate wasting ingredients, you can stretch that same chicken into my High Protein Buffalo Chicken Dip and Cheesy Buffalo Chicken Pull-Apart Bread so nothing goes unused.
Mini Chicken Quesadillas
✨ Yield: 24 mini Quesadillas
⏱️ Prep Time: 5 min | Cook Time: 5-7 min
Ingredients:
- 1 cup shredded rotisserie chicken
- 1 cup shredded cheddar cheese
- 8 small flour tortillas (street taco size)
- Sour cream and salsa for dipping
Directions:
- Sprinkle cheese on 4 tortillas covering the entire tortilla.
- Add a few pieces of shredded chicken on top of cheese.
- Cover each tortilla with another tortilla.
- Using a skillet over medium heat or a panini press cook quesadillas for about 3 minutes and then flip and cook for about 3 minutes on the other side (if using a press just cook for 6 min total)
- Remove from pan and cut each circle in half and then in thirds. Each quesadilla should give you 6 mini quesdillas.
- Serve immediately with sour cream and salsa.
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