Mini Green Chile Chicken Quesadillas
These mini green chile chicken quesadillas filled with gooey cheese are the perfect party food and so simple to make!
I created these mini quesadillas because I needed to clean out my fridge. We had leftover chicken from our previous night’s dinner, along with some 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. They were served with guacamole, salsa, sour cream, & pickled jalapenos and they disappeared in no time. Guess what I’ll be making for the upcoming Super Bowl Sunday?
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 together with a squeeze of lime juice, and cumin in a medium bowl; 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 evenly combined.
Assemble the quesadillas by adding a heaping spoonful of the filling to a tortilla and folding it over into a half-moon shape. Repeat. Arrange the quesadillas on the prepared baking sheet.
Brush the tops of each quesadilla with some melted butter.
Place into the oven and bake for 10-12 minutes, or until golden brown. Remove and serve with salsa, guacamole, and sour cream. Enjoy.
Equipment
Ingredients
Quesadillas:
- 2 tbsp cream cheese, softened to room temperature
- Juice from 1/2 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
- 9-10 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 jalapenos **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 together with a squeeze of lime juice, and cumin in a medium bowl; 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 evenly combined.
- Assemble the quesadillas by adding a heaping spoonful of the filling to a tortilla and folding it over into a half-moon shape. Repeat. Arrange the quesadillas on the prepared baking sheet.
- Brush the tops of each quesadilla with some melted butter.
- Place into the oven and bake for 10-12 minutes, or until golden brown. Remove and serve with salsa, guacamole, 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.