Mini Chicken Quesadillas
*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 doing the same, keep enough tortillas that will become the top layer. Spoon some of the chicken onto each tortilla, then 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.