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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! 

Mini Green Chile Chicken Quesadillas

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?

Mini Green Chile Chicken Quesadillas

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.

Mini Green Chile Chicken Quesadillas

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.

Mini Green Chile Chicken Quesadillas

Place into the oven and bake for 10-12 minutes, or until golden brown. Remove and serve with salsa, guacamole, and sour cream. Enjoy.

Mini Green Chile Chicken Quesadillas

 

Mini Green Chile Chicken Quesadillas

Mini Green Chile Chicken Quesadillas

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Appetizer, Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Quesadillas:

  • 2 tbsp cream cheese, softened to room temperature
  • Juice from 1/2 a lime
  • tsp cumin
  • 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

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