Mini Chicken Quesadillas

Ingredients

• 8 small flour tortillas (6-inch)
• 2 cups cooked chicken breast, shredded
• 2 cups shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup salsa, for serving
• 1/2 cup sour cream, for serving

Method

1. 1

   In a medium bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, red onion, cilantro, cumin, chili powder, garlic powder, and salt. Mix well.

2. 2

   Using a 3-inch round cutter, cut 2 small rounds from each tortilla to make 16 mini rounds; gather scraps and re-cut if needed to reach 24 total.

3. 3

   Spoon about 1 tablespoon of the chicken mixture onto half of the mini tortilla rounds, then top each with a second round to form a sandwich.

4. 4

   Brush both sides of each mini quesadilla lightly with melted butter.

5. 5

   Heat a 9-inch skillet over medium heat. Working in batches, cook the quesadillas 2 to 3 minutes per side, until golden brown and the cheese melts.

   2:00 · Cook per side
6. 6

   Transfer cooked quesadillas to a paper towel-lined plate and let cool slightly for 2 minutes before serving.

   2:00 · Cool slightly
7. 7

   Cut each mini quesadilla in half if desired and serve warm with salsa and sour cream on the side.