Crispy Mini Quesadillas
So Pranas showed me how he makes quesadillas a while ago, and they were so delicious that we made them again the other night. He usually makes them with only cheese, but I put my own spin on mine, and you can put your own spin on yours—add your favorite fillings and go crazy. The crispy tortilla shell and the soft, cheesy filling make an awesome combination, and they’re super easy and quick too!
Crispy Mini-Quesadillas
Servings: Up to you—make however many you want! I was filled up after about 2 and a half quesadillas. The amounts below make six quesadillas.
Essentials:
6 mini flour tortillas
1 tablespoon vegetable oil
1 boneless, skinless chicken breast, cut into strips
1/2 cup refried beans (as much or as little as you want—that’s just a ballpark)
1/2 cup shredded cheese, we used 2% Mexican blend (as much or as little as you want)
Other Toppings:
Whatever your little heart desires. You could use beef instead of chicken, or make them meatless. I added sliced green onions to mine, and Pranas likes hot sauce on his. Use your favorite toppings or whatever you have lying around the kitchen!
1) Season your raw chicken with salt and pepper, then saute’ your chicken slices with some nonstick cooking spray or a little bit of vegetable or canola oil until they’re nice and brown and cooked through.
2) While your chicken cooks, prepare your quesadillas. Spread a thin (or thick, depending on your tastes) layer of refried beans on all or half of each mini tortilla.
3) When your chicken is done, distribute it evenly among your quesadillas. Then add the other toppings of your choice and fold in half. Don’t make them too stuffed or you’ll have a mess in your frying pan later! It’s easiest to only put your toppings on half of the tortilla to make for easy folding.
4) Heat your vegetable oil in a large skillet for about 30 seconds, then add a few of your quesadillas to the pan. Use tongs to peek on the underside until you determine they’re brown enough, then flip them over with the tongs and let the other side brown until done. Make ‘em as crispy as you want! Tip: Hold the tongs on the open end of the quesadilla, otherwise your tortillas may spill their guts.
5) Repeat with your remaining quesadillas. If there’s excess oil on them when you take them out of the pan, pat them down with a paper towel, then serve with all your standards—sour cream, salsa, guacamole, whatever you like or have lying around!
These are super tasty and super easy, and the best part is how customizable they are. You can make them exactly to your taste and experiment every time you make them. Enjoy!
