Mini Chicken Quesadillas
Tiny, crispy tortillas tucked with seasoned chicken, melted cheese, and a hint of peppers, these bite-sized quesadillas are perfect for snacking, meal prepping, or a quick weeknight dinner. They’re easy to customize, kid-friendly, and crowd-pleasing without needing a lot of fuss.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese
- 8 small flour tortillas
- 1/2 cup sliced bell peppers
- 1/4 cup finely chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
- In a bowl, mix the shredded chicken with cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. This builds a warm, well-rounded flavor base.
- Warm a skillet over medium heat and add a splash of olive oil. Sauté the onions and bell peppers until they’re tender and lightly caramelized, about 4–5 minutes.
- Stir the seasoned chicken into the skillet with the peppers and onions so everything is heated through and well combined.
- Heat another nonstick skillet or griddle over medium heat. Place a tortilla in the pan, sprinkle a heaping tablespoon of cheese over half of the tortilla, and spoon in a generous portion of the chicken mixture. Top with a little more cheese.
- Fold the tortilla in half to create a half-moon shape. Cook for 2–3 minutes per side, pressing lightly with a spatula, until the tortilla is golden and the cheese has melted.
- Transfer to a cutting board and let cool for a minute before slicing into mini wedges. Repeat with remaining tortillas and filling.
- Serve warm with a dip of your choice—creamy avocado, a dollop of sour cream, or a bright salsa are wonderful companions.