Hubby and I love quesadillas. They’re easy to put together and you can add just about anything you love. When I recently came across these mini street flour tortillas, I knew I had to try them out.
I filled these pillowy soft tacos with some leftover rotisserie chicken flavored with some herbs and spices then topped it with lots of shredded cheese. These are quick to put together, especially if you are in a hurry to get dinner on the table. Pair it with refried beans and rice and you have a full meal.
Here’s what you need:
*1 package of mini flour tortillas; I used Missions street tacos (flour tortillas)
*2 cups diced chicken such as rotisserie chicken; you can also use unccoked diced chicken
*1 TBS canola or olive oil
*1/2 tsp. onion powder, or more to taste
*1/2 tsp. garlic powder; or more to taste
*1/2 tsp. dried oregano, or more to taste
*1/4 tsp. chili powder, or more to taste
*1 tsp. dried cilantro
*1/8 tsp. salt or more to taste
*1 tsp. lime juice
*1 1/2 cups shredded cheese; I used a Monterrey Colby Jack blend
Preheat oven to 400°.
In a large pan, heat oil on medium high heat; add chicken. Cook for about 1 minute and add herbs and spices stirring frequently.
If cooking raw chicken, cook longer until the chicken is almost cooked thru, then add the herbs and spices. Cook another minute and add lime juice; set aside.
Place flour tortillas on a baking sheet. I chose not to fold these over, I wanted to encase the chicken cheese mixture in between the tortillas, so if you’re doing the same, keep enough tortillas that will become the top layer.
Spoon some of the chicken onto each tortilla.
Sprinkle on the cheese on top of the chicken.
Top with another tortilla.
Place into the oven for about 5 minutes or until cheese is melted and the tortillas start to lightly toast.
Serve while still warm.