Mini – Quesadillas Recipe

Cook chicken

If making chicken: heat 1 tablespoon olive oil in a skillet over medium heat. Season the chicken breast with 0.5 tsp ground cumin, 0.25 tsp garlic powder and a pinch of salt and pepper. Cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then shred with two forks. Toss shredded chicken with 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/8 tsp salt and 1/8 tsp black pepper.

Cook beef

If making beef: heat 1 teaspoon olive oil in a skillet over medium-high heat. Add 8 oz ground beef and cook, breaking up with a spoon, until browned and cooked through (about 6–8 minutes). Drain excess fat if needed. Stir in 1 teaspoon taco seasoning (or 0.5 tsp chili powder + 0.5 tsp cumin), 1 tablespoon lime juice and 1 tablespoon chopped cilantro. Taste and adjust salt and pepper.

Prepare filling mix: In a bowl combine 2 cups shredded cheddar, 1 cup shredded Monterey Jack, 1/4 cup diced onion, 2 tablespoons minced cilantro, 1 tablespoon lime juice, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp chili powder (if using). If making cheese-only quesadillas omit chicken/beef and use only the cheese mixture. If making chicken or beef, fold 1 cup cooked shredded chicken or 1 cup cooked crumbled beef into the cheese mixture until evenly distributed.

Heat skillet and preheat: Place a large nonstick or cast-iron skillet over medium heat and add about 1 teaspoon of oil or a small pat of butter to coat.

Assemble quesadillas: Lay one small tortilla on a flat surface. Spoon about 2–3 tablespoons of the filling onto half of the tortilla and spread thinly to edge. Fold the tortilla over to create a semi-circle. Repeat with remaining tortillas and filling (should make about 8 mini quesadillas).

Cook quesadillas: Place 2–3 folded quesadillas in the hot skillet without crowding. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and cheese is melted. Reduce heat to medium-low if browning too quickly. Transfer cooked quesadillas to a plate and keep warm while you cook the rest, adding remaining 1 teaspoon oil or butter as needed.

Cut and serve: Transfer warm quesadillas to a cutting board. Let rest 1 minute, then slice each in half if desired (for bite-size portions). Serve with sour cream, salsa and guacamole on the side.

Make-ahead: Fillings can be prepared and refrigerated up to 2 days ahead. Assemble and cook just before serving. For crispier quesadillas, bake assembled quesadillas on a sheet pan at 375°F (190°C) for 8–10 minutes, flipping halfway.

Spice level: Increase chili powder or add a pinch of cayenne for more heat. Add sliced jalapeño to the filling for extra kick.