Description

Hey there, friend! Pull up a chair and let’s get something sizzling on the stove. Few sounds are more comforting than a tortilla hitting a hot pan and cheese starting to melt. Today, we’re taking that simple magic and turning it into the ultimate party snack, lunchbox favorite, and weeknight lifesaver: Mini Quesadillas.

Ingredients

Base Ingredients

6 medium flour tortillas (8-inch)
1½ cups shredded cheese
- Monterey Jack + cheddar blend is perfect
1 cup cooked shredded chicken
- Rotisserie chicken works beautifully
2 tbsp chopped fresh cilantro (optional)
Butter or cooking spray for the skillet

For Serving (non-negotiable!)

Salsa
Sour cream
Guacamole
Hot sauce

Instructions

1. Prep Your Station

Shred your cheese, chop your cilantro, gather your chicken and tortillas. A little organization makes everything smoother.

2. Heat the Skillet

Place a non-stick or cast-iron skillet over medium heat. Flick in a drop of water — if it dances, it’s ready.

3. Butter and Load

Butter one side of a tortilla and place it buttered-side down in the pan.
Add cheese over one half of the tortilla. Layer with chicken and cilantro (don’t overfill!).

4. Fold and Crisp

Once the bottom cheese begins to melt (1–2 minutes), fold the tortilla in half and press gently with a spatula. Cook 2–3 minutes per side until golden and crisp.

5. Rest and Slice

Transfer to a board and rest 1–2 minutes so the cheese sets.
Cut each quesadilla into 4 mini wedges.

6. Serve with Dips

Arrange on a platter with salsa, sour cream, guacamole, and hot sauce in the center.

Notes

Don’t stress perfection — quesadillas are forgiving and fun.
Overfilled quesadillas tend to burst (still delicious).
Letting them rest before slicing keeps all the cheese inside.
Leftovers re-crisp beautifully in a 350°F (175°C) oven.