Mini Spicy Chicken Quesadillas

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Prep Time

15mins

time to table icon

Time to Table

25mins

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Serves

24

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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

  1. 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.
  2. 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.
  3. 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

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