Quesadillas Bites Recipe
Grilled Natural Chicken & Grass Fed Steak
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Ingredients
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Protein & Marinade
Filling
Tortillas & Coating
Optional Dips & Garnish
Method
Protein & Marinade
- 1
Prepare proteins
Pat the chicken breast and steak dry with paper towels. Cut the chicken into 1/2-inch dice and the steak into 1/2-inch dice so they will cook quickly and fit inside the quesadilla bites.
- 2
Make marinade
In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk until combined.
- 3
- 4
Cook proteins
Heat a large skillet or cast-iron pan over medium-high heat and add 1 tsp vegetable oil. Add the marinated chicken in a single layer and cook for 3–4 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate. In the same pan, add the steak pieces and cook 2–3 minutes for medium-rare to medium, or longer to desired doneness, until browned. Transfer to the plate with chicken. Let cool slightly, then chop any larger pieces so all pieces are roughly uniform for bite-sized filling.
Filling
- 5
Assemble filling
In a bowl combine the cooked chicken and steak (total about 1 cup each when diced), 1.5 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 1/2 cup diced red bell pepper, 1/4 cup sliced green onion, 2 tbs chopped cilantro, jalapeño if using, and 1 tsp lime zest. Toss gently to combine. Taste and adjust salt or lime as needed.
- 6
Portion filling
Divide the filling into 12 equal portions (about 2–3 tbs each) so each tortilla gets an equal amount of filling.
Tortillas & Assembly
- 7
Prepare tortillas
If using large tortillas and you want bite-sized pieces, cut each 6–8 inch tortilla into quarters and use two quarters per finished quesadilla bite (or use mini tortillas whole). Lightly butter one side of each tortilla piece with softened butter; this side will contact the pan for browning.
- 8
Assemble quesadilla bites
Place a tortilla piece butter-side-down on a clean work surface. Spoon one portion (2–3 tbs) of the filling onto the center of the tortilla piece, keeping filling away from the edges. Top with another tortilla piece (butter side up) or another quarter piece to make a sandwich. Press gently to seal.
- 9
Grill or pan-cook
Heat a large skillet or griddle over medium heat. If needed, add a small pat of butter or a teaspoon of oil. Place assembled bites in the pan (do not overcrowd). Cook 2–3 minutes per side, pressing lightly with a spatula, until golden brown and cheese is melted. Adjust heat as necessary to prevent burning. Flip carefully and cook the other side 1.5–2 minutes.
- 10
Finish
Transfer cooked quesadilla bites to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining batches.
Serve & Garnish
- 11
Slice & serve
If you used whole mini tortillas, serve the bites as-is. If you made small sandwich-style bites from quartered tortillas, you can leave them whole or cut in half for easier picking. Arrange on a platter.
- 12
Garnish & dip
Garnish with extra chopped cilantro and serve with sour cream or crema, salsa or pico de gallo, and sliced or mashed avocado on the side. If desired, squeeze additional lime over finished bites.