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Assembling your mini chicken quesadilla circles is both an art and a science. To create the perfect quesadilla, start by portioning your chicken filling evenly onto half of each tortilla. A good rule of thumb is to use about 2 tablespoons of filling per tortilla. This ensures that each bite is flavorful without overwhelming the tortilla.

Mini Chicken Quesadilla Circles

Discover the joy of making mini chicken quesadilla circles, the perfect dish for gatherings or family meals! These bite-sized treats, filled with seasoned chicken, melty cheese, and vibrant veggies, are a hit with both kids and adults. Easy to prepare and endlessly customizable, they make for a fun appetizer or snack. Whether you prefer spicy jalapeƱos or classic flavors, this recipe is a delightful way to impress your guests and satisfy your taste buds. Ideal for any occasion, these mini quesadillas will elevate your cooking game!

Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced bell peppers (red and green)

1/4 cup finely chopped red onion

1 tsp taco seasoning

1 tbsp olive oil

8 small flour tortillas (about 6 inches in diameter)

1/4 cup sour cream (for serving)

1/4 cup salsa (for serving)

Chopped cilantro (for garnish, optional)

Instructions
 

Prepare the Chicken Mixture: In a mixing bowl, combine the shredded chicken, taco seasoning, diced bell peppers, red onion, and half of the cheddar and Monterey Jack cheeses. Mix well until all ingredients are evenly coated in seasoning.

    Heat the Pan: Heat a large skillet over medium heat and add the olive oil. Allow it to warm up for about a minute.

      Assemble the Quesadillas: Place a tortilla into the skillet. Add a generous scoop of the chicken mixture onto one half of the tortilla. Sprinkle with a portion of the remaining cheeses, then fold the tortilla over to create a half-moon shape.

        Cook the Quesadilla: Cook the quesadilla for about 2-3 minutes on one side, until it's golden brown and crispy. Carefully flip it and cook for another 2-3 minutes on the other side until the cheese has melted and the tortilla is golden.

          Cut into Circles: Remove the quesadilla from the skillet and let it cool slightly. Use a round cookie cutter or a sharp knife to cut the quesadilla into small circles (about 2-3 inches in diameter). Repeat the assembly and cooking process with the remaining tortillas and filling.

            Serve: Arrange the mini quesadilla circles on a platter and serve with sour cream and salsa on the side. Garnish with chopped cilantro for a fresh touch.

              Prep Time, Total Time, Servings:

                20 minutes | 30 minutes | Serves 4-6 (makes approximately 16 mini quesadilla circles)