Mini – Quesadillas Cheese, Chicken Or Beef Recipe

If using cooked shredded chicken (recommended)

Place shredded chicken in a medium bowl. Add chopped onion, diced bell pepper (if using), cilantro, lime juice, ground cumin, smoked paprika, salt and black pepper. Stir to combine until evenly seasoned. Taste and adjust salt or lime as needed.

If using raw ground beef (alternative)

In a skillet over medium-high heat, add 1 teaspoon oil and cook ground beef with chili powder, 1/4 teaspoon salt and a pinch of pepper, breaking it up until browned and cooked through, about 6–8 minutes. Drain excess fat, transfer to a bowl and stir in 2 tablespoons chopped cilantro and 1 teaspoon lime juice. Let cool slightly before assembling.

In the bowl with the seasoned protein (chicken or cooked beef), fold in shredded cheddar and Monterey Jack cheeses until evenly distributed. The filling should be moist but not watery; if too dry, add 1 teaspoon of water or a squeeze of lime.

Lay out half the tortillas on a work surface. Place about 2 tablespoons of the filling in the center of each tortilla and spread into an even circle, leaving a 1/2-inch border. Top each filled tortilla with another tortilla to make a sandwich. Repeat with remaining tortillas and filling.

If you prefer smaller bite-size pieces, use 4–5 inch tortillas and 1–1.5 tablespoons filling each.

Heat a large nonstick skillet or griddle over medium heat. Add 1 teaspoon butter or oil and swirl to coat. Place 2–3 assembled quesadilla sandwiches in the pan (do not overcrowd). Cook 2–3 minutes per side, pressing lightly with a spatula, until tortillas are golden brown and cheese is melted. Add a little more butter or oil between batches as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, cut each into 3 or 4 wedges (depending on tortilla size). Keep warm in a low oven (120°C / 250°F) while you finish remaining quesadillas.

Arrange mini quesadilla wedges on a platter. Serve with sour cream, salsa, guacamole and lime wedges. Garnish with extra chopped cilantro if desired.