Mini Green Chile Chicken Quesadillas Recipe
Mini Green Chile Chicken Quesadillas are a flavorful and easy-to-make appetizer or snack featuring tender shredded chicken mixed with cream cheese, mild green chiles, and a blend of melty cheeses. These bite-sized quesadillas are baked until golden and crispy, perfect for serving with classic toppings like sour cream, guacamole, and salsa verde.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-30 minutes
- Yield: Approximately 20 mini quesadillas 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Quesadilla Filling
- 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)
Tortillas and Butter
- 2 (12 count) packages street taco tortillas
- 1 Tablespoon unsalted butter plus more for greasing parchment paper
- Pinch of salt
Toppings (optional)
- Sour cream
- Guacamole
- Refried beans
- Shredded lettuce
- Chopped tomato
- Salsa verde
- Pico de gallo
- Cilantro
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. Line two sheet pans with parchment paper and rub the parchment lightly with unsalted butter to prevent sticking and add flavor.
- Prepare the Filling: In a large bowl, combine the cream cheese, mild green chiles, cumin, and a squeeze of fresh lime juice. Mix until well incorporated. Fold in the shredded cooked chicken and the shredded cheese blend until everything is evenly distributed.
- Assemble the Quesadillas: Place a heaping spoonful of the filling onto the center of each street taco-sized tortilla. Fold each tortilla over into a half-moon shape and press the edges gently but firmly to seal. Continue this process with the remaining tortillas and filling until you have about 20 mini quesadillas. Arrange them in a single layer on the prepared baking sheets.
- Butter and Season: Melt 1 tablespoon of unsalted butter in a small microwave-safe bowl. Use a brush to coat the tops of the quesadillas with the melted butter for a golden finish. Sprinkle lightly with a pinch of coarse salt for flavor.
- Bake to Perfection: Bake the quesadillas in the preheated oven for 10 to 15 minutes, or until the cheese is melted and the edges of the tortillas turn golden brown and crispy.
- Serve: Remove from the oven and serve warm with your choice of toppings such as sour cream, guacamole, refried beans, shredded lettuce, chopped tomato, salsa verde, pico de gallo, and fresh cilantro.
Notes
- Use street taco tortillas for the perfect size mini quesadillas.
- Feel free to customize the cheese blend to your preference or what you have on hand.
- Make sure to grease the parchment paper with butter to prevent sticking and to achieve a crispy bottom crust.
- Leftover quesadillas can be reheated in the oven for best texture retention.
- For added spice, swap mild green chiles for medium or hot depending on your heat tolerance.
Keywords: mini quesadillas, green chile chicken quesadillas, baked quesadillas, Mexican appetizers, street taco tortillas
