Mini Spicy Chicken Quesadillas
Prep Time
15mins
Time to Table
25mins
Servings
24
Ingredients
- 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
Ingredients
- 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
Directions
- 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.
- Calories:157
- Cholesterol:22
- Dietary Fiber:1
- Protein:6
- Sodium:302
- Total Carbohydrate:16
- Total Fat:7
