Mini Spicy Chicken Quesadillas

Mini Spicy Chicken Quesadillas
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Calories 157 cals
Total Fat 7 g
Cholesterol 22 mg
Dietary Fiber 1 g
Sodium 302 mg
Protein 6 g
Total Carbohydrate 16 g

Prep Time: 15 Minutes

Time to Table: 25 Minutes

Serves: 24


  • 1 cup salsa, drained
  • 1 tablespoon chopped chipotle chile in adobo sauce, or to taste
  • 2 teaspoons smoked paprika
  • 1 1/2 cups shredded rotisserie chicken
  • 2 tablespoons chopped cilantro
  • 24 4-inch mini flour tortillas
  • 2 tablespoons canola oil
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1 cup Daisy Sour Cream
  • 1/2 cup hot pepper jelly


Heat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Combine the salsa, chipotle chiles and smoked paprika in a medium bowl. Stir in the chicken and cilantro. Arrange the tortillas on the baking sheet and brush both sides with oil. Top with 1 tablespoon each of the chicken mixture and cheese. Fold the tortillas in half, pressing firmly with a spatula. Bake for 10 minutes or until lightly browned, turning once. Serve topped with sour cream and hot pepper jelly. Garnish with jalapeno chiles if desired.


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