Description
Crispy baked chicken quesadilla bites filled with creamy cheese, served with a bright homemade lime crema for the ultimate party appetizer.
Ingredients
1/2 pound cooked chicken breast, chopped
4 ounces cream cheese, softened
1/2 cup shredded Mexican-style cheese blend
1 tablespoon red onion, chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon taco seasoning
12 small (5-inch) flour tortillas
Olive oil spray
For the Lime Crema:
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon lime zest
1 teaspoon hot sauce
Optional for Serving:
Pico de gallo
Fresh lime wedges
Chopped cilantro
Salsa
Instructions
1. In a small bowl, whisk together the sour cream, lime juice, lime zest, and hot sauce until smooth. Refrigerate until ready to serve.
2. Add the red onion and jalapeño to a food processor and pulse until finely chopped.
3. Add the cooked chicken and pulse until evenly minced.
4. Add the cream cheese, shredded cheese blend, and taco seasoning. Process until the mixture is well combined and creamy.
5. Preheat the oven to 400°F.
6. Lightly spray one side of each tortilla with olive oil. Place the tortillas, oil-side down, on a baking sheet.
7. Spoon about 2 tablespoons of the chicken mixture onto one half of each tortilla. Fold the other half over to create a half-moon shape.
8. Bake for 15 minutes, or until the tortillas are lightly golden and crisp.
9. Remove from the oven and let cool for a few minutes.
10. Slice each quesadilla in half to create bite-sized pieces.
11. Arrange on a serving platter and serve with the lime crema and your favorite toppings.
Notes
For extra crispiness, allow the baked quesadillas to cool for 2 to 3 minutes before slicing. Rotisserie chicken works well as a convenient substitute for cooked chicken breast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: Mexican