Mini Chicken Quesadillas: 20-Minute Crispy Perfection
These mini chicken quesadillas are quick to make. You can serve them as a snack or appetizer. They are crispy on the outside and cheesy inside.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings (16 mini pieces) 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 8 small flour tortillas
- 1 tablespoon olive oil
Instructions
- Mix the shredded chicken, cheese, salsa, and sour cream in a bowl.
- Spoon the mixture onto half of each tortilla. Fold the other half over.
- Heat the olive oil in a skillet over medium heat.
- Cook the quesadillas for 2-3 minutes per side until golden and cheese melts.
- Cut each quesadilla into wedges. Serve warm.
Notes
- You can use corn tortillas for a gluten-free option.
- Add sliced jalapeños for extra heat.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 4 mini pieces
- Calories: 285
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg