Crowd-pleasing snack-sized quesadillas with refried beans, leftover rotisserie chicken + melted cheese! So good!
What better way to repurpose leftover rotisserie chicken than this? Snack-sized mini quesadillas with a salsa-chicken filling cooked until melted, cheesy golden brown?
The answer is no. just no.
They’re perfect for feeding a large crowd as a snack (hello, game day staples here) or even a light lunch for the family.
I like to serve mine with a dollop of guacamole, pico de gallo and sour cream but you can use any or all of them. They are also fantastic in their own right. Sometimes the extras just bother you anyway.
Mini chicken quesadillas
Crowd-pleasing snack-sized quesadillas with refried beans, leftover rotisserie chicken + melted cheese! So good!
appetizer
Mini chicken quesadillas
Chunga Ri
Component:
- 1 1/2 cups finely shredded leftover rotisserie chicken
- 1 1/2 cups shredded Mexican blend cheese
- 1/3 cup restaurant style salsa
- 1/4 cup chopped fresh coriander leaves
- Kosher salt and freshly ground black pepper to taste
- 1 cup refried beans, homemade or store bought
- 16 street taco flour tortillas
- 3 tablespoons canola oil, divided
to serve
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup sour cream
Arrival instructions:
- Preheat oven to 200 degrees F.
- Chicken mixture: In a medium bowl, mix chicken, cheese, salsa and cilantro; Season with salt and pepper, to taste.
- Spread refried beans on half of the tortilla; up with Chicken mixture, folds to seal. Repeat with the rest of the tortillas to make 16 queadillas.
- Heat 1 tablespoon of canola oil in a large skillet over medium-low heat. Working in groups, add quesadillas to the pan in one layer and cook until golden, about 1-2 minutes per side; Keep warm in the oven for up to 30 minutes. Repeat the operation with the rest of the canola oil and the quesadilla.
- Serve immediately with the desired toppings.
Did you make this recipe?
tag @laezal_tasty on Instagram and hashtag it #tasty as hell.
