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Brueck's Game-Day Mini Chicken Quesadillas

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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese.
Yield: 8 servings 
Prep: 20minutes
Cook: 10minutes
Total: 30minutes

Ingredients
  • 1 ½ cups leftover finely shredded rotisserie chicken
  • 1 ½ cups shredded Mexican blend cheese
  • ⅓ cup restaurant-style salsa
  • ¼ cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup refried beans, homemade or store-bought
  • 16 street tacos flour tortillas, warmed
  • 3 tablespoons canola oil, divided

For serving
  • 1 cup guacamole
  • 1 cup pico de gallo
  • ¼ cup sour cream

Instructions
  1. Preheat oven to 200 degrees F.
  2. In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
  3. Working one 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. 
  5. 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 oven up to 30 minutes. 
  6. Repeat with remaining canola oil and quesadillas.
  7. Serve immediately with desired toppings.

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