Easy Mini Chicken Quesadillas

Posted in Blog, Quick Dinners, Recipes
Mini chicken quesadillas on white plate with sour cream

Mini chicken quesadillas are like little pockets of flavor. They are easy to make and the whole family will love them.

These mini wonders are not only bursting with flavorful goodness but also incredibly simple to whip up.

Start with crockpot salsa chicken. Let 2 chicken breasts cook on low for 6-8 hours in a crockpot with a jar of salsa and a packet of taco seasoning. Once cooked through, shred the chicken.

Kick up the heat by using medium or hot salsa.

Salsa and pulled chicken in crockpot

Street taco shells make the perfect mini quesadillas. You can easily transform these tasty treats into larger quesadillas if you don’t want minis.

Simply add a generous amount of chicken and cheese to one-half of the shells, then carefully fold the other half over to create a deliciously stuffed quesadilla. Cook the quesadillas in a skillet on medium heat, using a drizzle of olive oil. Allow them to cook for approximately 1-2 minutes on each side, or until the cheese is perfectly melted and the outside turns a desirable golden brown color.

Mini chicken quesadilla close up with more in the background on a white plate

Don’t forget the sauce! Whether you prefer a fiery kick or a creamy twist, the choice is solely yours to make. We chose sour cream but you can use ranch, sriracha, spicy ranch, guacamole, or pico de gallo.

Happy quesadilla-ing!

Easy Mini Chicken Quesadillas

Mini chicken quesadillas are an easy weeknight meal that the whole family will enjoy.

Course dinner, Main Course
Keyword chicken, mini quesadillas, quesadillas, salsa chicken, shredded chicken, tacos
Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 4 people


  • 2 ea chicken breasts
  • 16 oz jar salsa
  • 1 pkt taco seasoning
  • 1 pkg street taco shells
  • 2 cups shredded Mexican cheese
  • 1 ea dipping sauce sour cream, guacamole, spicy ranch, etc.
  • 3 tbsp olive oil


  1. In a crockpot/slow cooker on low, place 2 chicken breasts, a jar of salsa, and 1 packet of taco seasoning. Stir to combine. Cook for 6-8 hours. Once cooked through, shred chicken.

  2. In a medium skillet on medium heat, put 1 tbsp olive oil.

  3. Lay out one street taco shell and fill half with shredded chicken and cheese. Be sure not to overstuff. Fold the other half of the shell over. Place the folded taco into the skillet. Repeat with 2 more tacos and cook about 1-2 minutes on each side. They are done when the cheese is melted and both sides are golden brown.

  4. Repeat this process, adding more olive oil to the pan when needed, until all the tacos are cooked.

  5. Serve immediately with your favorite dipping sauce. Sour cream, guacamole, ranch, spicy ranch, pico de gallo.

Recipe Notes

Optional Add-Ins:

  • Refried beans
  • Lettuce
  • Tomato
  • BBQ chicken
  • Jalapenos
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