Smart & Final

Mini Chicken Quesadillas

Snack-size, but big on flavor! These mini chicken quesadillas are loaded with cheesy, savory goodness and perfect for dipping or sharing.

Recipe - 308 - Pomona

Chicken quesadilla platter with pico de gallo, guacamole, sour cream, limes, and drinks.

Mini Chicken Quesadillas

Prep Time20 Minutes

Servings8

Cook Time10 Minutes

Ingredients

1 ½ Cups Leftover Finely Shredded Oven Roasted Chicken

1 ½ Cups Shredded Mexican Blend Cheese

⅓ Cup Restaurant-Style Salsa

¼ Cup Chopped Fresh Cilantro Leaves

Salt, to taste

Black Pepper, to taste

1 Cup Refried Beans

16 Flour tortillas, warmed

3 Tablespoons Canola Oil

Guacamole, for serving

Pico de Gallo, for serving

Sour Cream, for serving

Directions

Preheat oven to 200 degrees F.
Use a medium bowl to combine shredded chicken, cheese, salsa, and cilantro. Add salt and pepper to taste.
On half of a tortilla, spread refried beans, top with chicken mixture, and fold over to close the tortilla in half. Repeat with the remaining tortillas.
In a large cast iron skillet, heat 1 tablespoon of canola oil over medium/low heat. Add quesadillas to the skillet in a single layer and cook until golden brown on both sides, 1-2 minutes each side.
If planning to serve later, keep warm in the oven for 30 minutes.
Serve with your favorite toppings and salsas. Enjoy!

20 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 ½ Cups Leftover Finely Shredded Oven Roasted Chicken

Not Available

1 ½ Cups Shredded Mexican Blend Cheese

First Street Cheese, Mexican Style Blend - 8 Ounce

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$2.99$0.37/oz

⅓ Cup Restaurant-Style Salsa

Not Available

¼ Cup Chopped Fresh Cilantro Leaves

Cilantro - 1 Each

Every Day Low Prices

Add Cilantro to Favorites.Add Cilantro to Favorites.

$0.44 was $0.49

Salt, to taste

First Street Sea Salt, Fine - 28 Ounce

Add First Street Sea Salt, Fine to Favorites.Add First Street Sea Salt, Fine to Favorites.

$6.29$0.22/oz

Black Pepper, to taste

First Street Black Pepper, Ground - 2.8 Ounce

Add First Street Black Pepper, Ground to Favorites.Add First Street Black Pepper, Ground to Favorites.

$3.49$1.25/oz

1 Cup Refried Beans

First Street Refried Beans, Traditional - 16 Ounce

Add First Street Refried Beans, Traditional to Favorites.Add First Street Refried Beans, Traditional to Favorites.

$1.19$0.07/oz

16 Flour tortillas, warmed

First Street Flour Tortillas, Soft Taco Size - 20 Each

Add First Street Flour Tortillas, Soft Taco Size to Favorites.Add First Street Flour Tortillas, Soft Taco Size to Favorites.

$4.99$0.25 each

3 Tablespoons Canola Oil

First Street Canola Oil - 48 Fluid ounce

Weekly Special

Add First Street Canola Oil to Favorites.Add First Street Canola Oil to Favorites.

$2.99 was $4.59$0.06/fl oz

Guacamole, for serving

First Street Guacamole, Mild - 15 Ounce

Add First Street Guacamole, Mild to Favorites.Add First Street Guacamole, Mild to Favorites.

$5.49$0.37/oz

Pico de Gallo, for serving

Pico De Gallo - 7 Ounce

Add Pico De Gallo to Favorites.Add Pico De Gallo to Favorites.

$3.99$0.57/oz

Sour Cream, for serving

First Street Sour Cream, Original - 16 Ounce

Add First Street Sour Cream, Original to Favorites.Add First Street Sour Cream, Original to Favorites.

$2.49$0.16/oz

Directions

Preheat oven to 200 degrees F.
Use a medium bowl to combine shredded chicken, cheese, salsa, and cilantro. Add salt and pepper to taste.
On half of a tortilla, spread refried beans, top with chicken mixture, and fold over to close the tortilla in half. Repeat with the remaining tortillas.
In a large cast iron skillet, heat 1 tablespoon of canola oil over medium/low heat. Add quesadillas to the skillet in a single layer and cook until golden brown on both sides, 1-2 minutes each side.
If planning to serve later, keep warm in the oven for 30 minutes.
Serve with your favorite toppings and salsas. Enjoy!