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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Mini Chicken Quesadillas


Crowd-pleasing snack-sized quesadillas with refried beans. leftover rotisserie chicken and melted cheese! SO SO GOOD!


PREP TIME: 20 minutes

COOK TIME: 10 minutes

TOTAL TIME: 30 minutes

YIELD: 8 servings


INGREDIENTS:

1 1/2 cups Leftover Rotisserie Chicken, finely shredded

1 1/2 cups shredded Mexican Blend Cheese

1/3 cup Restaurant Style Salsa

1/4 cup fresh Cilantro Leaves, chopped

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

1 cup Refried Beans

16 Street Taco Flour Tortillas, warmed

3 tablespoons Canola Oil, divided


FOR SERVINGS:

1 cup Guacamole

1 cup Pico de Gallo

1/4 cup Sour Cream



DIRECTIONS:

1. Preheat oven to 200° Fahrenheit.


2. CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.


3. Working on at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.


4. Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in the oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.


5. Serve immediately with desired topping and sides. Enjoy!

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