Mini Hen Quesadillas – Rattling Scrumptious

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Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie hen + melted cheese! SO SO GOOD!

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Is there a greater approach to repurpose leftover rotisserie hen than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked till melted, golden brown tacky goodness?

The reply isn’t any. Simply no.

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

They’re good to feed large crowds as a snack (whats up, Recreation Day necessities right here) or perhaps a mild lunch for the household.

I prefer to serve mine with a dollop of guacamole, pico de gallo and bitter cream however you should use all or any of them. They’re additionally unbelievable on their very own. Typically the toppings simply get in your approach anyway.

Mini Chicken Quesadillas - Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Mini Hen Quesadillas

Yield: 8 servings

prep time: 20 minutes

prepare dinner time: 10 minutes

whole time: half-hour

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie hen + melted cheese! SO SO GOOD!

appetizer

Mini Hen Quesadillas

20 minutes10 minutes

Chungah Rhee

Substances:

  • 1 1/2 cups leftover finely shredded rotisserie hen
  • 1 1/2 cups shredded Mexican mix cheese
  • 1/3 cup restaurant-style salsa
  • 1/4 cup chopped contemporary cilantro leaves
  • Kosher salt and freshly floor black pepper, to style
  • 1 cup refried beans, do-it-yourself or store-bought
  • 16 avenue tacos flour tortillas
  • 3 tablespoons canola oil, divided

For serving

  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1/4 cup bitter cream

Instructions:

  1. Preheat oven to 200 levels F.
  2. CHICKEN MIXTURE: In a medium bowl, mix hen, cheese, salsa and cilantro; season with salt and pepper, to style.
  3. Unfold refried beans on half of the tortilla; high with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
  4. Warmth 1 tablespoon canola oil in a big skillet over medium low warmth. Working in batches, add quesadillas to the skillet in a single layer and prepare dinner till golden brown, about 1-2 minutes per facet; maintain heat in oven as much as half-hour. Repeat with remaining canola oil and quesadillas.
  5. Serve instantly with desired toppings.