Mini Chicken Quesadillas
These mini chicken quesadillas are perfect for snacks, appetizers, or an easy dinner when you’re craving something quick and cheesy.
Made with soft tortillas, shredded chicken, and plenty of melted cheese, they’re simple to throw together and always go fast. Serve them with sour cream, guacamole, or salsa for dipping, and you’ve got a bite-sized take on a classic favorite.
I first made these for a girls’ night, and they were a huge hit! Now, I pull them out for game days or even a UFC fight night with friends.
I love adding all sorts of fillings and setting them up like a mini quesadilla bar—peppers, onions, and a sprinkle of jalapeño make perfect add-ons. It’s fun to make and even more fun to eat!
Why You’ll Love This Recipe
- Quick and Simple – These mini quesadillas come together in under 20 minutes, perfect for a last-minute snack or an easy dinner
- Great for Sharing – Their small size makes them ideal for gatherings, whether it’s girls’ night, game day, or a casual get-together with friends
- Make It Your Own – I like setting up a mini quesadilla bar with different fillings, so everyone can add their favorite flavors—like peppers, onions, or a little jalapeño for extra heat
- Kid-Friendly – These are fun to eat, easy to grab, and always disappear fast
After making these for girls’ night, I realized they were perfect for setting up a mini quesadilla bar. I like to lay out all kinds of toppings—peppers, onions, a little jalapeño, and even different cheeses—so everyone can make their own mix.
One tip I’ve learned: if you’re making these for a group, prep and shred the chicken ahead of time.
It saves you time, and you can just focus on assembling and crisping them up in the pan. This way, they’re hot and ready to serve without any fuss.
Equipment Needed
- Mixing Bowl: To combine the cooked chicken, cheese, salsa, and spices for the filling.
- Skillet or Griddle: For cooking the quesadillas. A non-stick skillet works best to prevent sticking.
- Spatula or Tongs: For flipping the quesadillas as they cook.
- Measuring Spoons: For measuring spices like cumin and chili powder.
- Cutting Board and Knife: For dicing or shredding cooked chicken if not pre-shredded.
- Serving Platter or Plate: To serve the finished quesadillas along with the dips and garnishes.
Ingredients List (with Substitutions)
These Mini Chicken Quesadillas come together with just a few basics. I usually go with flour tortillas, shredded chicken, and a good melting cheese, plus a bit of oil or butter to get that perfect golden crisp on the outside.
You can keep them simple or add extras like peppers, onions, or a bit of jalapeño for a kick. Here’s what you’ll need:
- Flour Tortillas: Use small street taco-size tortillas or cut regular tortillas into smaller rounds; corn tortillas work too if you prefer a gluten-free option
- Cooked Chicken: Shredded or diced – rotisserie chicken, grilled chicken breast, or leftover chicken all work
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican cheese blend; feel free to use a dairy-free cheese if needed
- Salsa: Adds flavor to the filling; pico de gallo or chopped tomatoes work as well
- Spices: Cumin and chili powder to add a bit of Mexican-inspired flavor
- Butter (or Avocado Oil): For toasting the tortillas and getting them golden and crispy
Optional Toppings and Dipping Sauces:
These mini quesadillas pair well with a variety of dips and sauces to add extra flavor! Here are some great options:
- Sour Cream or Greek Yogurt
- Guacamole
- Extra Salsa or Pico de Gallo
- Chopped Cilantro for garnish
- Easy and Delicious Ancho Aioli: Creamy and slightly smoky with a hint of spice
- Spicy Garlic Aioli with Cherry Pepper Relish: Bold and garlicky with a sweet-spicy cherry pepper kick
- Easy Chimichurri Aioli with Homemade Mayo: Bright, herby, and tangy with a creamy base
- Cilantro Garlic Sauce Inspired by Pollo Tropical: Fresh, garlicky, and loaded with cilantro flavor
- Spicy Colombian Empanada Sauce: A zesty, spicy sauce perfect for dipping
- Authentic Chimichurri Sauce: Classic Argentine herb sauce with parsley, garlic, and vinegar
Instructions
Making these mini quesadillas is straightforward and quick, perfect for busy nights or casual gatherings.
Once you have your ingredients prepped, it’s just a matter of filling, folding, and crisping them up in a skillet. Here’s how:
Start Here
- In a mixing bowl, combine the cooked chicken, shredded cheese, salsa, cumin, and chili powder. Stir until everything is evenly mixed.
- Lay half of the mini tortillas out on a clean surface. Spoon a small amount of the chicken mixture onto each tortilla, spreading it out but leaving some space around the edges. Top with another mini tortilla to form each quesadilla.
- Heat a skillet over medium heat and lightly grease it with olive oil or butter. Place the mini quesadillas in the skillet (you may need to work in batches), and cook for 2-3 minutes on each side, until the tortillas are golden brown and the cheese is melted.
- Serve the mini quesadillas warm with a selection of dips and sauces like sour cream, guacamole, or any of the options listed above. Garnish with chopped cilantro if desired.
Top Tips for Mini Chicken Quesadillas
- For quick prep, use rotisserie chicken or any leftover chicken you have on hand. It saves time and adds great flavor.
- Use your favorite cheese or try a mix for a blend of flavors and textures.
- These mini quesadillas pair perfectly with sour cream, guacamole, and a variety of flavorful sauces, such as ancho aioli, spicy garlic aioli, or chimichurri aioli.
Storage Tips
- Refrigerate Leftovers – Store any leftover quesadillas in an airtight container in the fridge for up to 3 days.
- Reheat for Best Texture – For a quick reheat, pop them in a skillet over medium heat for a couple of minutes on each side to bring back the crispiness. The oven or toaster oven works too—just avoid the microwave if you want to keep them crispy.
- Freezing – These freeze well! Wrap each quesadilla in foil or plastic wrap and freeze in a resealable bag. When ready to enjoy, reheat them directly from frozen in a skillet or oven until warmed through.
FAQs
Can I make these ahead of time?
Yes! You can assemble the quesadillas ahead of time, cover them, and keep them in the fridge until you’re ready to cook. They’re great for prepping in advance!
What’s the best cheese to use?
Any good melting cheese works well, like cheddar, Monterey Jack, or a Mexican cheese blend. Pepper Jack is great if you like a bit of spice!
Can I use corn tortillas?
Absolutely. Corn tortillas give a different texture and flavor, but they work just as well. Just be a little gentler when folding, as they can break more easily.
Other Recipes You’ll Enjoy
If you liked these mini chicken quesadillas, here are a few more snackable and shareable recipes you might enjoy:
- Mini Chicken Taquitos with Cheese – Crispy taquitos filled with chicken and cheese, perfect for dipping.
- Loaded Chicken Fajita Burrito Bowl – A hearty bowl packed with seasoned chicken, peppers, rice, and all your favorite toppings.
- Creamy Chicken Enchilada Soup to Save Dinner Tonight – A cozy, creamy soup with all the flavors of chicken enchiladas.
- Creamy Elote Chowder: Mexican Street Corn Soup – Inspired by Mexican street corn, this creamy chowder is packed with flavor.
- Southwest Ground Beef and Sweet Potato Skillet – A one-pan meal with seasoned ground beef, sweet potatoes, and Southwest spices.
- Taco Bell Steak Quesadilla Copycat Recipe – A homemade take on the classic, with tender steak and melted cheese.
- How to Make the Best Chicken Chimichangas – Crispy, golden chimichangas filled with flavorful shredded chicken.
If you try these mini chicken quesadillas, I’d love to hear how they turn out! Leave a comment or recipe rating, and if you snap a photo, don’t forget to tag me on Instagram.
It’s always great to see how these recipes come to life in your kitchen!
Mini Chicken Quesadillas
Equipment
- 1 Mixing Bowl
- 1 Skillet or Griddle
- 1 Spatula or Tongs
- 1 Measuring Spoons
- 1 Cutting Board and Knife
- 1 Serving Platter or Plate
Ingredients
- 12 mini flour tortillas
- 1 cup cooked chicken shredded or diced
- 1 cup shredded cheese Cheddar, Monterey Jack, or Mexican blend
- 2 tablespoons salsa or more to taste
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Avocado oil or butter for cooking
- Optional: Sour cream guacamole, chopped cilantro, extra salsa, or any of the suggested sauces listed above
Instructions
- In a mixing bowl, combine the cooked chicken, shredded cheese, salsa, cumin, and chili powder.
- Lay half of the mini tortillas out on a clean surface. Spoon a small amount of the chicken mixture onto each tortilla, then top with another tortilla to form each mini quesadilla.
- Heat a skillet over medium heat with a bit of olive oil or butter. Cook each quesadilla for 2-3 minutes on each side, until golden brown and the cheese is melted.
- Serve warm with a variety of dips and sauces such as sour cream, guacamole, or any of the suggested options. Garnish with chopped cilantro if desired.
Notes
Top Tips for Mini Chicken Quesadillas
- For quick prep, use rotisserie chicken or any leftover chicken you have on hand. It saves time and adds great flavor.
- Use your favorite cheese or try a mix for a blend of flavors and textures.
- These mini quesadillas pair perfectly with sour cream, guacamole, and a variety of flavorful sauces, such as Ancho Aioli, Spicy Garlic Aioli, or Chimichurri Aioli.
