Mini Chicken Quesadillas – Easy Party Snack! 35 Minutes

The Ultimate Clever (and Delicious) Use for Leftover Chicken

What’s the very best thing to do with leftover rotisserie chicken? Transform it into these irresistible Mini Chicken Quesadillas, of course! This recipe turns a simple leftover into the star of the party: crispy, handheld pockets filled with savory refried beans, juicy salsa-chicken, and loads of melted cheese. They are the perfect bite-sized snack for feeding a crowd, whether it’s for game day, a family movie night, or a casual get-together with friends. Easy to make, even easier to eat, and universally loved by both kids and adults, this is the appetizer that will have everyone asking, “When are you making these again?”

Why This Recipe is a Non-Negotiable Party Staple

• Maximizes Leftovers: It’s the genius, delicious solution for that container of leftover rotisserie chicken sitting in your fridge.
• Perfect Party Portion: The mini street-taco size is ideal for grazing—guests can try one (or five!) without filling up.
• Incredibly Quick & Simple: With pre-cooked chicken, assembly is a breeze. The active cooking time is minimal.
• Crowd-Feeding Friendly: You can cook them in batches and keep them warm in the oven, so you’re not stuck in the kitchen while guests arrive.
• Endlessly Customizable: Serve with a variety of dips (guac, salsa, sour cream) and let everyone build their perfect bite.

Your Short & Sweet Ingredient List

• 1 ½ cups leftover finely shredded rotisserie chicken
• 1 ½ cups shredded Mexican blend cheese
• ⅓ cup restaurant-style salsa
• ¼ cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cup refried beans, homemade or store-bought
• 16 street taco flour tortillas (about 4-6 inch size), warmed slightly
• 3 tablespoons canola oil, divided

For Serving (Optional but Recommended):

• 1 cup guacamole
• 1 cup pico de gallo
• ¼ cup sour cream

Smart Swaps & Tips: No rotisserie chicken? Use any cooked, shredded chicken. For a spicier kick, use a pepper jack cheese blend or add a diced jalapeño to the chicken mixture. Corn tortillas can be used for a gluten-free option. To warm tortillas easily, wrap a stack in a damp paper towel and microwave for 30 seconds.

Simple Steps to Quesadilla Perfection

1. Preheat & Mix Filling: Preheat your oven to 200°F (95°C)—this will be your “holding warmer.” In a medium bowl, combine the shredded chicken, cheese, salsa, and cilantro. Season with a pinch of salt and pepper to taste.
2. Assemble: Working one tortilla at a time, spread about 1 tablespoon of refried beans on one half of the tortilla. Top the beans with a generous spoonful of the chicken mixture. Fold the tortilla over to create a half-moon shape and press gently to seal.
3. Cook in Batches: Heat 1 tablespoon of canola oil in a large skillet (cast iron works great) over medium-low heat. Add quesadillas in a single layer (don’t overcrowd) and cook for 1-2 minutes per side, until golden brown and the cheese is melted.
4. Keep Warm: As each batch finishes, transfer the cooked quesadillas to a baking sheet and keep them warm in the preheated oven for up to 30 minutes. Repeat with the remaining oil and quesadillas.
5. Serve & Dip: Serve the mini quesadillas immediately while they’re hot and crispy, with bowls of guacamole, pico de gallo, and sour cream on the side for dipping.

Pro Tips & Flavor Variations

• Warm Your Tortillas: Slightly warming the tortillas before assembling makes them much more pliable and less likely to tear when folding.
• Don’t Overfill: It’s tempting, but overfilling will cause the filling to spill out during cooking. A few tablespoons of the chicken mixture per tortilla is perfect.
• Alternative Cooking Methods:
  • Air Fryer: Cook at 350°F (175°C) for 6-8 minutes, flipping halfway through, until crispy.
  • Oven Baking: For a large batch, brush assembled quesadillas with oil, place on a parchment-lined sheet, and bake at 425°F (220°C) for 10-12 minutes, flipping once.
• Make Them Ahead: You can assemble the quesadillas (but don’t cook them) up to a day in advance. Layer them between sheets of parchment paper in an airtight container in the fridge. Cook just before serving.
• Freezer-Friendly: Assemble uncooked quesadillas, freeze solid on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Serving Suggestions for a Festive Spread

These mini quesadillas are fantastic on their own, but they truly shine as part of a Mexican-inspired party spread. Serve them alongside a big bowl of chips and salsa, a fresh corn and black bean salad, or Mexican street corn (elote). For drinks, classic margaritas, ice-cold Mexican beer, or a refreshing agua fresca complete the fiesta vibe.

Storage & Reheating Instructions

• Storage: Store leftover cooked quesadillas in an airtight container in the refrigerator for up to 3 days.
• Reheating Best Practices: To restore crispiness, reheat in a skillet over medium heat or in a toaster oven/air fryer at 350°F for a few minutes. The microwave will make them soft.
• Freezing: As noted above, they freeze beautifully either before or after cooking. Reheat frozen cooked quesadillas in the oven or air fryer until hot throughout.

Your Mini Quesadilla Questions, Answered

Can I bake these instead of pan-frying?
Yes! Brush the assembled quesadillas lightly with oil, place on a parchment-lined baking sheet, and bake at 425°F (220°C) for 10-12 minutes, flipping halfway, until golden and crisp.

What can I use if I don’t have refried beans?
You can omit them, or use mashed black beans or pinto beans. The beans add great flavor and help bind the filling.

My tortillas are cracking when I fold them. What can I do?
Your tortillas are likely too cold. Warm them for a few seconds in the microwave (covered with a damp paper towel) to make them soft and pliable.

Can I make these vegetarian?
Absolutely! Omit the chicken and use a hearty mix of black beans, corn, sautéed bell peppers, and onions. You may want to increase the cheese slightly.

How do I keep the first batch warm while I cook the rest?
The recipe’s method of using a low 200°F oven is perfect. Just place cooked quesadillas on a baking sheet in a single layer inside.

More Easy Party Favorites You’ll Love

If these Mini Chicken Quesadillas become your go-to party snack, you’ll adore our other simple, crowd-feeding recipes. For another fantastic use of rotisserie chicken, our Crack Chicken Pinwheels are a cool, creamy, and always popular option. If you love handheld Mexican flavors, our Easy Taco Ranch Bites are a flavorful explosion in one bite. And for a hot, cheesy dip that pairs perfectly with tortilla chips, our Texas Trash Dip is a legendary party-starter.

Inspired by Smart, Streamlined Home Cooking

This recipe is a perfect example of the smart, efficient, and delicious cooking championed by blogs like Damn Delicious. Founded by Chungah Rhee, the site is renowned for transforming simple ingredients into extraordinary meals with clear instructions and reliable results. This Mini Chicken Quesadillas recipe exemplifies that ethos, turning an everyday leftover into a spectacular party food with minimal fuss.

Pin This Party Superstar!

Don’t let this easy, crowd-feeding recipe slip away! Click the Pinterest save button to keep these Mini Chicken Quesadillas on your “Game Day” or “Party Apps” board. When you make them, share your loaded platter with us by tagging @theseasonrecipe on Instagram. For more foolproof recipes built for fun and flavor, browse our full collection of appetizers and easy dinners!