This post may contain affiliate links. Please see our privacy policy for details.

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Featured Comment

This Mini Chicken Quesadillas recipe is absolutely fantastic! As beginners in the kitchen, it took us a bit longer to make, but the instructions were clear and easy to follow. The end result was delicious and a HUGE hit at the party we attended. Everyone loved them, and we received so many compliments. Thank you for sharing such a wonderful recipe!
Krysta
23 more comments

Is there a better way to repurpose leftover rotisserie chicken than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked until melted, golden brown cheesy goodness?

The answer is no. Just no.

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

They’re perfect to feed big crowds as a snack (hello, Game Day essentials 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’re also fantastic on their own. Sometimes the toppings just get in your way anyway.

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!
Snack-size quesadillas with refried beans, leftover rotisserie chicken, guacamole + melted cheese.

Mini Chicken Quesadillas

Yield: 8 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!
5 stars (18 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 ½ cups leftover finely shredded rotisserie chicken
  • 1 ½ cups shredded Mexican blend cheese
  • ⅓ cup restaurant-style salsa
  • ¼ cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup refried beans, homemade or store-bought
  • 16 street tacos flour tortillas, warmed
  • 3 tablespoons canola oil, divided

For serving

  • 1 cup guacamole
  • 1 cup pico de gallo
  • ¼ cup sour cream

Instructions

  • Preheat oven to 200 degrees F.
  • In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
  • Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
  • Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
  • Serve immediately with desired toppings.

Video

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook