Name: Mini Green Chile Chicken Quesadillas Recipe
Prep time: 15 min
Cook time: PT-489526H1M46S
Total time: PT-489526H1M46S
Cuisine: Mexican
Ingredients: ½ Cup cream cheese; 1 (4.5 ounce) can mild green chiles; ¼ Teaspoon cumin; Squeeze of fresh lime juice; 2 Cups cooked chicken, shredded; 4 Cups shredded cheese (cheddar, monterey jack, chihuahua, asadero, queso quesadilla blend); 2 (12 count) packages street taco tortillas; 1 Tablespoon unsalted butter plus more for greasing parchment paper; Pinch of salt; Sour cream; Guacamole; Refried beans; Shredded lettuce; Chopped tomato; Salsa verde; Pico de gallo; Cilantro

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Introduction

Mini Green Chile Chicken Quesadillas are a flavorful and easy-to-make snack or meal. These bite-sized quesadillas combine creamy cheese, tender chicken, and mild green chiles for a deliciously satisfying treat that’s perfect for gatherings or a quick dinner.

A large white plate is filled with many folded quesadillas, each showing a golden melted cheese layer inside soft, light brown toasted tortillas. On top of some quesadillas, small green cilantro leaves are placed. In the center of the plate, a white bowl holds bright red diced tomatoes. Around this bowl are piles of shredded bright green lettuce, light brown refried beans with a slightly lumpy texture, a smooth white dollop of sour cream, and a chunky green guacamole topped with two lime slices. The whole plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup cream cheese
1 (4.5 ounce) can mild green chiles
¼ teaspoon cumin
Squeeze of fresh lime juice
2 cups cooked chicken, shredded
4 cups shredded cheese (cheddar, Monterey Jack, Chihuahua, Asadero, or queso quesadilla)
2 (12 count) packages street taco tortillas
1 tablespoon unsalted butter, plus more for greasing parchment paper
Pinch of salt
Topping ideas: sour cream, guacamole, refried beans, shredded lettuce, chopped tomato, salsa verde, pico de gallo, cilantro

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and rub the parchment with unsalted butter to prevent sticking.
Step 2: In a large bowl, combine the cream cheese, green chiles, cumin, and a squeeze of fresh lime juice. Mix well.
Step 3: Fold in the shredded chicken and shredded cheese until the mixture is evenly combined.
Step 4: Assemble the quesadillas by placing a heaping spoonful of filling onto each tortilla. Fold the tortilla over into a half-moon shape and press the edges down gently to seal. Repeat until all filling and tortillas are used, making about 20 mini quesadillas.
Step 5: Arrange the quesadillas on the prepared baking sheets, spacing them evenly.
Step 6: Melt 1 tablespoon of unsalted butter in a small microwave-safe bowl. Brush the tops of the quesadillas with the melted butter and sprinkle lightly with salt.
Step 7: Bake in the preheated oven for 10 to 15 minutes, or until the cheese is melted and the edges of the tortillas turn golden brown.
Step 8: Serve hot with your favorite toppings such as sour cream, guacamole, or salsa.

Tips & Variations

Use a mix of cheeses for deeper flavor and a great melt.
Substitute cooked rotisserie chicken for a shortcut.
For extra crispiness, flip quesadillas halfway through baking.
Add diced jalapeños or chipotle peppers if you prefer a spicier version.
Try whole wheat or corn tortillas for different textures and flavors.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 8 minutes or until heated through and crispy. Avoid microwaving if you want to keep them crisp.

How to Serve

A large white plate with 14 folded quesadilla halves arranged in a circle, each quesadilla golden brown with some darker toasted spots. Inside the quesadillas is melted cheese visible at the edges. In the center of the plate, there are four small white bowls: one with chunky green guacamole, one with sour cream, one with refried beans, and one with finely chopped red tomatoes. Next to the bowls, there is a generous pile of chopped green lettuce and some lime wedges. The plate is set on a white marbled surface covered with a white cloth featuring a pattern of small red and purple flowers. A spoon rests in one of the bowls with green sauce nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these quesadillas?

Yes, you can freeze the assembled quesadillas before baking. Place them on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.

What can I use instead of cream cheese?

You can substitute cream cheese with sour cream or a ricotta mixture for a different but still creamy texture. Keep in mind this may slightly change the flavor and consistency.