Mini Green Chile Chicken Quesadillas
These mini green chile chicken quesadillas filled with gooey cheese are the perfect party food and are simple to make.
I created these mini quesadillas because I needed to use up leftovers from my fridge. We had leftover chicken, salsa, green chiles, mini flour tortillas, and ripe avocados from a taco night a few nights earlier. I grabbed everything along with a few other items and threw together these cheesy mini green chile chicken quesadillas. I served them with guacamole, salsa, hot sauce, sour cream, & pickled jalapeños, and they disappeared in no time. Guess what I’ll be making for the upcoming Super Bowl Sunday?
Mini Green Chile Chicken Quesadillas
Quesadillas:
- 2 tbsp cream cheese, softened to room temperature
- Juice from ½ a lime
- ⅛ tsp cumin
- 1½ cups leftover roasted chicken, chopped
- ½ cup Oaxaca cheese, shredded
- 2 tbsp green chiles
- 2 tbsp yellow onion, minced
- 2 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
- 9-10Â street taco flour tortillas
- 1 tbsp salted butter, melted
Toppings:
- Guacamole **Click the link up above for the recipe
- Salsa **Click the link up above for the recipe
- Sour cream
- Hot sauce
- Pickled jalapeños **Click the link up above for the recipe
- Lime wedges
How to Make Mini Green Chile Chicken Quesadillas:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Combine the softened cream cheese with a squeeze of lime juice and cumin, and mix well.
Add the chicken, cheese, green chiles, onion, cilantro, sea salt, and freshly cracked pepper to taste. Mix well with a rubber spatula until well combined.
Assemble the quesadillas by adding a heaping spoonful of filling to a tortilla, then fold it into a half-moon shape. Repeat. Â
Arrange the quesadillas on the prepared baking sheet.
Brush the tops of each quesadilla with some melted butter.
Bake for 10-15 minutes, flipping halfway, until golden brown.
Remove and serve with guacamole, salsa, sour cream, & pickled jalapeños. Enjoy.
Equipment
Ingredients
Quesadillas:
- 2 tbsp cream cheese, softened to room temperature
- Juice from ½ a lime
- â…› tsp cumin
- 1½ cups leftover roasted chicken, chopped
- ½ cup Oaxaca cheese, shredded
- 2 tbsp green chiles
- 2 tbsp yellow onion, minced
- 2 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
- 9-10 street taco flour tortillas
- 1 tbsp salted butter, melted
Toppings:
- Guacamole **Click the link up above for the recipe
- Salsa **Click the link up above for the recipe
- Sour cream
- Hot sauce
- Pickled jalapeños **Click the link up above for the recipe
- Lime wedges
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Combine the softened cream cheese with a squeeze of lime juice and cumin, and mix well.
- Add the chicken, cheese, green chiles, onion, cilantro, sea salt, and freshly cracked pepper to taste. Mix well with a rubber spatula until well combined.
- Assemble the quesadillas by adding a heaping spoonful of filling to a tortilla, then fold it into a half-moon shape. Repeat. Arrange the quesadillas on the prepared baking sheet.
- Brush the tops of each quesadilla with some melted butter.
- Bake for 10-15 minutes, flipping halfway, until golden brown.
- Remove and serve with salsa, guacamole, pickled jalapeños, and sour cream. Enjoy.
Quesadillas are so good, aren’t they? These look excellent. And I hadn’t thought about it, but quesadillas are great for those clean-out-the-fridge moments we all face. Good stuff — thanks.