Mini Chicken Quesadillas with Chunky Guac (30 Minutes)

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These mini chicken and cheese quesadillas are a delicious and fun dish perfect for snack time, appetizers, or a casual meal.

Featuring small flour tortillas and filled with a savory mixture of cooked chicken and melted cheese, these handheld delights are irresistibly tasty and easy to eat.

Served with a side of homemade chunky guacamole, this recipe is ideal for those who love Mexican-inspired flavors in a convenient and fun format!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (2-3 mini quesadillas per serving) 1x

Ingredients

Units Scale

For the Mini Quesadillas:

  • 8 small flour tortillas
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tablespoon olive oil

For the Chunky Guacamole:

  • 3 ripe avocados, mashed
  • 1 tomato, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare Guacamole (10 minutes): In a bowl, combine the mashed avocados, diced tomato, chopped red onion, minced jalapeño (if using), lime juice, and chopped cilantro. Season with salt and pepper. Mix well to create a chunky texture. Set aside.
  2. Assemble Quesadillas (5 minutes): Lay out the flour tortillas. On one half of each tortilla, evenly distribute the shredded chicken and both types of cheese.
  3. Cook Quesadillas (10 minutes): Fold the tortillas in half to cover the filling. Heat olive oil in a skillet over medium heat. Cook the quesadillas in batches, about 2-3 minutes per side, until the tortillas are golden brown and the cheese has melted.
  4. Cut and Serve (5 minutes): Cut each quesadilla into two or three wedges. Serve the mini chicken and cheese quesadillas hot with the chunky guacamole on the side.

Notes

For the best quesadillas, use a combination of cheeses for a richer flavor and a gooey texture. You also want to ensure the chicken is moist and well-seasoned.

The chunky guacamole should be fresh and zesty, balancing the richness of the quesadillas. This dish is perfect for sharing and can be easily customized with additional ingredients like beans, corn, or different proteins. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 30g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 25g
  • Cholesterol: 80mg

Pair this with...

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

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