Mini Chicken Quesadillas Tasty and Easy Recipe Guide

Ingredients

• 1 cup cooked chicken, shredded
• 1 cup shredded cheddar cheese
• 1 2 cup cream cheese, softened
• 1 2 cup bell pepper, finely chopped
• 1 4 cup red onion, finely chopped
• 1 tiny jalapeño, finely diced (optional)
• 8 small flour tortillas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• to taste salt and pepper
• for garnish fresh cilantro (optional)
• for dipping sour cream or salsa

Instructions

1. In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, bell pepper, red onion, jalapeño (if using), garlic powder, cumin, salt, and pepper. Mix until well combined, ensuring even distribution of ingredients.
2. Heat a non-stick skillet over medium heat and add olive oil.
3. Take one flour tortilla and place it in the skillet, cooking for about 30 seconds until warm and pliable.
4. Spread a generous amount of the chicken mixture on one half of the tortilla, then fold the other half over to create a half-moon shape.
5. Cook for 2-3 minutes on each side, pressing down slightly with a spatula until the tortilla is golden brown and crispy, and the cheese has melted.
6. Remove from the skillet and let cool for a minute before slicing into smaller pieces.
7. Repeat the process with the remaining tortillas and filling mixture.
8. Serve warm with sour cream or salsa on the side, garnished with fresh cilantro if desired.