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Mini Chicken Quesadillas » Simple and Healthy Recipe! ✅

Refried Bean Quesadillas, Leftover Rotisserie Chicken + Melted Cheese! VERY VERY GOOD!

Is there a better way to reuse rotisserie chicken leftovers than this? Snack-sized mini quesadillas stuffed with chicken sauce cooked until melted, golden cheese goodness?

The answer is no. just no

They’re perfect for feeding large crowds as a snack (hello, Game Day essentials here) or even as a light family lunch.

I like to serve mine with a dollop of guacamole, pico de gallo, and sour cream, but you can use any or all. They’re also great on their own. Sometimes the ingredients get in your way anyway.

Mini Chicken Quesadillas

Refried Bean Quesadillas, Leftover Rotisserie Chicken + Melted Cheese! VERY VERY GOOD!


Mini Chicken Quesadillas

20 minutes 10 minutes

dodgy rhee


  • 1 1/2 cups finely chopped rotisserie chicken
  • 1 1/2 cups shredded Mexican mixed cheese
  • 1/3 cup restaurant style sauce
  • 1/4 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
  • 3 tablespoons canola oil, divided


  • 1 cup of guacamole
  • 1 cup of pico de gallo
  • 1/4 cup sour cream


  1. Preheat oven to 200 degrees F.
  2. CHICKEN MIX: In medium bowl, combine chicken, cheese, salsa, and cilantro; Season with salt and pepper to taste.
  3. Spread refried beans over half of tortilla; cover with CHICKEN MIX, folding to seal. Repeat with remaining tortillas to make 16 quesadillas.
  4. Heat 1 tablespoon canola oil in a large skillet over medium-low heat. Working in batches, add the quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in the oven for up to 30 minutes. Repeat with remaining canola oil and quesadillas.
  5. Serve immediately with desired dressing.

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