Crispy Mini Chicken and Cheese Quesadilla Triangles
Quick and easy crispy mini chicken and cheese quesadilla triangles perfect for appetizers, featuring a melty cheese and seasoned chicken filling with a crispy tortilla exterior.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 1 ½ cups cooked chicken, shredded (rotisserie chicken works wonders here)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons finely chopped green onions
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon fresh cilantro, chopped (optional)
- 6 medium flour tortillas (8-inch size)
- Butter or cooking oil for frying (unsalted butter recommended)
Instructions
- Prepare the filling: In a mixing bowl, combine shredded chicken, cheddar, mozzarella, green onions, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly.
- Assemble the quesadillas: Lay a tortilla flat on a clean surface. Spread a generous ⅓ cup of the chicken and cheese mixture evenly over half of the tortilla, leaving a small border around the edge.
- Fold the tortilla over the filling to create a half-moon shape. Press down gently to seal edges.
- Cut into triangles: Using a sharp knife, slice the half-moon quesadilla into 3 equal triangles.
- Heat the skillet over medium heat and add about 1 tablespoon of butter or oil. Wait until the butter melts and starts foaming.
- Cook the quesadilla triangles: Place the triangles in the skillet without overcrowding. Cook for 2-3 minutes per side or until golden brown and crispy.
- Transfer cooked triangles to a paper towel-lined plate to soak up excess oil. Serve warm with your favorite dipping sauce.
Notes
Use shredded chicken for better melting and even filling distribution. Avoid overloading the filling to prevent quesadilla from falling apart. Medium heat is key to avoid burning the tortilla before cheese melts. Butter adds flavor but burns faster; mixing with oil can help. Press gently while cooking for even crispness. Reheat in skillet or toaster oven to maintain crispiness. For gluten-free, use corn tortillas and handle gently. Baking option: bake at 400°F for 10-12 minutes, flipping halfway.
Nutrition
- Serving Size: 3 quesadilla triangl
- Calories: 320
- Fat: 18
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 20
Keywords: chicken quesadilla, mini quesadilla, appetizer, crispy quesadilla, cheese quesadilla, quick snack, easy appetizer