Crispy Mini Chicken Quesadillas

These crispy mini chicken quesadillas are baked to golden perfection and packed with gooey cheese and savory spiced chicken. Perfectly sized for parties, game day, or easy family dinners, they deliver classic comfort food flavor in a clean, poppable format.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Mexican-Inspired

Calories: 320

Ingredients Equipment Method Notes

Ingredients

4 large flour tortillas (burrito size)
2 cups cooked shredded chicken
1 1/2 cups shredded Monterey Jack and sharp cheddar cheese blend
1 tbsp taco seasoning
1 tbsp salsa or pico de gallo
2 tbsp green onions, finely chopped
2 tbsp butter, melted (or olive oil spray)

Equipment

round biscuit cutter or glass
Mixing bowl
Baking sheets
Parchment Paper
Pastry brush

Method

Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Use a 3-inch round cutter to stamp mini rounds from the flour tortillas.
In a bowl, mix shredded chicken, 1 cup of the cheese, taco seasoning, salsa, and green onions until evenly combined.
Place tortilla rounds on baking sheets. Add a small pinch of cheese, 1 tablespoon of chicken mixture, then another pinch of cheese.
Fold tortillas into half-moons and press gently to seal. Brush tops lightly with melted butter or spray with olive oil.
Bake for 10–12 minutes, flipping halfway through, until golden brown and crispy.
Cool for 2 minutes before serving. Serve warm with salsa, guacamole, or sour cream.

Notes

Use finely shredded cheese for the best melt and sealing. Avoid overfilling to prevent cheese from leaking during baking.

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