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Mini Rooster Quesadillas – Rattling Scrumptious


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 rooster + 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 method to repurpose leftover rotisserie rooster 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 excellent to feed huge crowds as a snack (howdy, Sport Day necessities right here) or perhaps a mild lunch for the household.

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

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

Mini Rooster Quesadillas

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

appetizer

Mini Rooster Quesadillas

20 minutes10 minutes

Chungah Rhee

Elements:

  • 1 1/2 cups leftover finely shredded rotisserie rooster
  • 1 1/2 cups shredded Mexican mix cheese
  • 1/3 cup restaurant-style salsa
  • 1/4 cup chopped recent cilantro leaves
  • Kosher salt and freshly floor black pepper, to style
  • 1 cup refried beans, do-it-yourself or store-bought
  • 16 road 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 rooster, 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 cook dinner till golden brown, about 1-2 minutes per aspect; hold heat in oven as much as half-hour. Repeat with remaining canola oil and quesadillas.
  5. Serve instantly with desired toppings.