Mini Chicken Quesadillas

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.

Meatball Marinara Quesadillas

I made this using some leftover Slow Cooker Meatballs with Marinara Sauce that I had. You can use just the meatballs if you prefer, but the marinara sauce really adds a lot of flavor to these quesadillas. They can get a little messy if some of the sauce oozes out, but good things are usually a little messy right? Most quesadillas are cooked on a griddle or in a pan, but I baked these bad boys in the oven. You can get more made by using a baking sheet, rather than only doing a few at a time in a pan.

Here’s what you need:

*8 inch four tortillas, or larger

*Slow Cooker Meatballs with Marinara Sauce; cut the meatballs in half or even smaller if your meatballs are pretty big. You want them to fit nicely in the tortillas. *Note: If you are using leftover meatballs and marinara sauce, warm them up slightly in the microwave. This helps them warm up faster in the quesadilla rather than if they were cold.

*shredded cheese; I used a Colby Monterrey Jack blend

*non stick spray

Preheat oven to 400°

Spray a large baking sheet with no stick spray. Lay a flour tortilla on the baking sheet. Place a few meatballs and some of the marinara sauce on the tortilla close to the center.

Sprinkle on the cheese over the meatballs.

Fold over the side to enclose the tortilla, pressing down gently to help hold the sides together. Repeat with the rest of the tortillas.

Bake for 5 minutes. Turn each tortilla over and continue to bake 3 to 4 minutes more or until the cheese is melted and the tortillas are a light golden brown.

Serve and enjoy!