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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie hen + melted cheese! SO SO GOOD!
Is there a greater option to repurpose leftover rotisserie hen than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked till melted, golden brown tacky goodness?
The reply is not any. Simply no.
They’re good to feed huge crowds as a snack (hi there, Sport Day necessities right here) or perhaps a mild lunch for the household.
I wish to serve mine with a dollop of guacamole, pico de gallo and bitter cream however you need to use all or any of them. They’re additionally implausible on their very own. Typically the toppings simply get in your method anyway.
Mini Hen Quesadillas
Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie hen + melted cheese! SO SO GOOD!
appetizer
Mini Hen Quesadillas
Chungah Rhee
Elements:
- 1 1/2 cups leftover finely shredded rotisserie hen
- 1 1/2 cups shredded Mexican mix cheese
- 1/3 cup restaurant-style salsa
- 1/4 cup chopped recent cilantro leaves
- Kosher salt and freshly floor black pepper, to style
- 1 cup refried beans, selfmade or store-bought
- 16 road tacos flour tortillas
- 3 tablespoons canola oil, divided
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup bitter cream
Instructions:
- Preheat oven to 200 levels F.
- CHICKEN MIXTURE: In a medium bowl, mix hen, cheese, salsa and cilantro; season with salt and pepper, to style.
- Unfold refried beans on half of the tortilla; high with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
- Warmth 1 tablespoon canola oil in a big skillet over medium low warmth. Working in batches, add quesadillas to the skillet in a single layer and prepare dinner till golden brown, about 1-2 minutes per facet; hold heat in oven as much as half-hour. Repeat with remaining canola oil and quesadillas.
- Serve instantly with desired toppings.
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