Mini Chicken Quesadillas

Crowd-pleasing snack-sized quesadillas with refried beans. leftover rotisserie chicken and melted cheese! SO SO GOOD!

PREP TIME: 20 minutes

COOK TIME: 10 minutes

TOTAL TIME: 30 minutes

YIELD: 8 servings

INGREDIENTS:

1 1/2 cups Leftover Rotisserie Chicken, finely shredded

1 1/2 cups shredded Mexican Blend Cheese

1/3 cup Restaurant Style Salsa

1/4 cup fresh Cilantro Leaves, chopped

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

1 cup Refried Beans

16 Street Taco Flour Tortillas, warmed

3 tablespoons Canola Oil, divided

FOR SERVINGS:

1 cup Guacamole

1 cup Pico de Gallo

1/4 cup Sour Cream

DIRECTIONS:

1. Preheat oven to 200° Fahrenheit.

2. CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.

3. Working on 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. 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 the oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.

5. Serve immediately with desired topping and sides. Enjoy!