Mini Chicken Quesadillas
Mini chicken quesadillas made with street taco sized flour tortillas, shredded rotisserie chicken, and cheddar cheese cooked until golden and crispy then cut into six wedges each. Four ingredients, ten minutes, and twenty four mini quesadillas perfect for game day, Taco Tuesday, quick weeknight dinners, and kids lunches. Serve with sour cream and salsa for dipping.
Ingredients
- 1 cup shredded rotisserie chicken
- 1 cup shredded cheddar cheese
- 8 small flour tortillas street taco size
- Sour cream and salsa for dipping
Instructions
- 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.