Cheese melted between some carbs, what’s not to love!? These Mini Quesadillas are stuffed with blackened juicy chicken and glued together with ooey gooey cheese. They make the best party appetizer or snack, perfect for dunking into all of your favorite dips and sauces.
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About these Quesadillas
Everyone loves quesadillas, so why not turn them into a crowd-pleasing appetizer? Mini quesadillas are perfect for sharing. Just pick one up, dunk into your favorite dipping sauce and get the party started with a drool-worthy, handheld snack!
These quesadillas are spread with guacamole and filled with blackened shredded chicken and delicious swiss cheese. They get perfectly crisped up on the skillet, allowing the swiss to become gooey and melted for the ultimate cheese pull when you sink your teeth in.
But also they’re super customizable! Add in your favorite ingredients - sautéed veggies, extra cheese, beans, you name it. Just add it into the tortilla, fry it up and get ready for an easy, DELICIOUS savory snack. Don’t forget to serve with all the fun quesadilla toppings, too. Pico de gallo, sour cream, guac, etc. Make them as simple or involved as you’d like.
If you’re a cheese fanatic, also try this Three-Cheese Grilled Cheese, these Honey Goat Cheese Balls, or this Cottage Cheese Chip Dip which I’m sure you’ll obsess over, too.
Recipe Ingredients
- Tortillas - I opted for flour tortillas. I used street taco size to make them mini.
- Cheese - Freshly shredded is best for optimal melting.
- Chicken - To up the protein and add extra flavor I added blackened chicken breast.
- Guacamole - Spread onto the tortilla between the cheese and chicken.. it's exactly what your quesadilla needs.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Tortilla: Feel free to make these full size with regular tortillas. You can also use corn flour tortillas if you prefer, or make a thicker quesadilla with pita bread. Want to make it low carb? Use an Egg Life wrap instead (cooking time will be less!).
- Protein: Try rotisserie chicken instead of blackened or some seared strip steak. Or make vegetarian mini quesadillas with black or refried beans instead.
- Cheese: A cheese you can shred will work best, but experiment with different types. Mild, white, or sharp Cheddar, Pepper Jack, Munster, Oaxaca, Mozzarella, etc.
- Add-ins: Don’t stop at chicken. Try adding some veggies like sautéed mushrooms, onions, or bell peppers.
How to Make This Recipe
1. If the ingredients are not already prepared beforehand, take time to do that first. Make the guacamole, cook/slice the chicken, shred the cheese.
2. Use a rubber spatula to spread a thin layer of guacamole on the tortilla. Repeat for all 8 tortillas. Think of the guacamole as the ‘glue’ to the tortilla. There needs to be enough so when folded, it sticks together.
3. Next, add the sliced chicken to one side of the tortilla. Add shredded cheese on top of the chicken.
4. Then fold the tortilla in half. Repeat for remaining quesadillas.
5. Heat a skillet to medium heat. Add in oil and allow it to heat. Once it starts to sizzle, add the quesadillas and let them cook 3-4 minutes on each side.
6. Once they’re golden brown and the cheese is melted, flip them (you may need to add more oil to prevent sticking or burning). Serve the quesadillas with leftover guacamole, shredded lettuce, queso cheese, and fresh pico! Best enjoyed warm.
Expert Tips
- Don’t turn your skillet heat up too high. You want to brown the tortilla, but it’s best to do it slowly at a lower heat so the cheese can melt and the tortilla won’t burn.
- Whatever cheese you choose, it’s better to shred yourself! Pre-shredded cheese definitely works, but they do add preservatives that prevent it from melting as well.
- Don’t overfill your tortillas. Especially because we are making mini quesadillas, you want to avoid adding TOO many fillings. This will make them difficult and messy to cook.
Recipe FAQs
Quesadillas are best served fresh, so I do not recommend prepping to far in advance. If you do have leftovers, however, you can store them wrapped in tinfoil (once completely cooled!) for up to 3 days. See below for reheating instructions.
Reheating quesadillas in the microwave is an option, however, you’ll lose some of the crisp. Try one of the following three options for better results:
- Reheat in the oven or toaster oven at 300°F for 5-7 minutes.
- Place back on a skillet with a little cooking spray. Keep it on low heat to ensure the tortilla doesn’t burn.
- Reheat quesadillas in the air fryer at 350°F for just 2-3 minutes
It all depends on the size you want your finished product to be. These mini quesadillas use mini tortillas and just one per quesadilla (folded in half) so they are extra small. You can instead use two tortillas and make it sandwich style, with the fillings between the two for a larger quesadilla.
Quesadillas go well with all sorts of sauces. Some of the best dipping sauce for quesadillas include sour cream or greek yogurt, guacamole, ranch, queso, sriracha, or marinara for more of a pizza vibe. Or if you're feeling fancy and want to pair another recipe, try out Homemade Guacamole, Food Processor Salsa, Fresh Mango Salsa, or Spicy Feta Street Corn Dip to go with these quesadillas, too!
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Mini Quesadillas
Equipment
- skillet
- Rubber Spatula
- cheese grater
- Measuring cups and spoons
Ingredients
- 8 mini street taco flour tortillas
- 1 lbs fajita blackened chicken strips
- 1 cup shredded swiss cheese, or cheese of choice
- ⅔ cup guacamole
- 3 tbsp olive oil, or other neutral oil for frying
For serving
- queso
- shredded lettuce
- pico de gallo
- sliced jalapeños
Instructions
- If the ingredients are not already prepared beforehand, take time to do that first. Make the guacamole, cook/slice the chicken, shred the cheese.
- Use a rubber spatula to spread a thin layer of guacamole on the tortilla. Repeat for all 8 tortillas. Think of the guacamole as the ‘glue’ to the tortilla. There needs to be enough so when folded, it sticks together.
- Next, add the sliced chicken to one side of the tortilla.
- Add shredded cheese on top of the chicken, then fold the tortilla in half. Repeat for remaining quesadillas.
- Heat a skillet to medium heat. Add in oil and allow it to heat. Once it starts to sizzle, add the quesadillas and let them cook 3-4 minutes on each side.
- Once they’re golden brown and the cheese is melted, flip them (you may need to add more oil to prevent sticking or burning).
- Serve the quesadillas with leftover guacamole, shredded lettuce, queso cheese, and fresh pico! Best enjoyed warm.
Nutrition
Notes
- Reheat in the oven or toaster oven at 300°F for 5-7 minutes.
- Place back on a skillet with a little cooking spray. Keep it on low heat to ensure the tortilla doesn’t burn.
- Reheat quesadillas in the air fryer at 350°F for just 2-3 minutes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find MINI QUESADILLAS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sydney Van Acker says
My first time trying swiss on quesadillas and I loved it!
Katrina McLean says
I bought free cooked chicken and this was quite possibly the fastest easiest dinner recipe with so much flavor, the guacamole added a nice touch!
Katrina McLean says
Pre cooked*
Courtney Paige says
a 4-ingredient recipe?!? SAY LESS!! This one is a WINNER!
Isabelle says
Easiest (and tastiest) dinner ever! I made these at college for my friends and they were a HIT! 10/10