Mini Green Chile Chicken Quesadillas
Servings 4
Equipment
- Baking Sheet
Ingredients
Quesadillas:
- 2 tbsp cream cheese, softened to room temperature
- Juice from ½ a lime
- ⅛ tsp cumin
- 1½ cups leftover roasted chicken, chopped
- ½ cup Oaxaca cheese, shredded
- 2 tbsp green chiles
- 2 tbsp yellow onion, minced
- 2 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
- 9-10 street taco flour tortillas
- 1 tbsp salted butter, melted
Toppings:
- Guacamole **Click the link up above for the recipe
- Salsa **Click the link up above for the recipe
- Sour cream
- Hot sauce
- Pickled jalapenos **Click the link up above for the recipe
- Lime wedges
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Combine the softened cream cheese with a squeeze of lime juice and cumin in a medium bowl; mix well.
- Add the chicken, cheese, green chiles, onion, cilantro, sea salt, and freshly cracked pepper to taste. Mix well with a rubber spatula until well combined.
- Assemble the quesadillas by adding a heaping spoonful of the filling to a tortilla and folding it over into a half-moon shape. Repeat. Arrange the quesadillas on the prepared baking sheet.
- Brush the tops of each quesadilla with some melted butter.
- Place into the oven and bake for 10-15 minutes, flipping halfway, until golden brown.
- Remove and serve with salsa, guacamole, and sour cream. Enjoy.