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Beef and Cheese Quesadilla Bites

  • Author: Chloe

Ingredients

Scale

To create these delectable Cheesy Chicken Quesadilla Bites, you’ll need the following ingredients. We’ve broken them down for clarity and ease of shopping:

For the Seasoned Shredded Chicken:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/4 cup chicken broth or water

For the Quesadilla Bites Assembly:

  • 12 large flour tortillas (or gluten-free tortillas for dietary needs)
  • 2 cups shredded cheese (a blend of cheddar and Monterey Jack works wonderfully, but feel free to use your favorites like Colby Jack, Pepper Jack for a kick, or even a Mexican blend)
  • 2 tablespoons butter or olive oil, melted (for brushing)
  • Optional: Fresh cilantro, chopped (for garnish)
  • Optional: Your favorite dipping sauces (salsa, guacamole, sour cream, ranch dressing, cheese sauce, etc.)

Ingredient Notes and Substitutions:

  • Chicken: Chicken thighs can be substituted for chicken breasts for a richer flavor. You can also use pre-cooked rotisserie chicken to save time – simply shred it and season it with the spices listed above. For a vegetarian option, consider using seasoned black beans or refried beans instead of chicken.
  • Tortillas: Large flour tortillas are recommended for making the bites, as they provide a good surface area for filling and cutting into triangles. However, you can use smaller tortillas if you prefer, just adjust the filling amount accordingly. Corn tortillas can be used, but they may be more prone to cracking when folded and cut. Gluten-free tortillas are readily available if needed.
  • Cheese: The cheese is the star of the show! A good melting cheese is crucial. Cheddar and Monterey Jack are classic choices, offering a mild and creamy flavor. For a sharper flavor, use sharp cheddar. For a spicier kick, Pepper Jack is excellent. Experiment with different cheese combinations to find your perfect blend. Consider using Oaxaca cheese for a traditional quesadilla flavor and amazing melt.
  • Seasoning: Feel free to adjust the spices to your preference. If you like it spicier, add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning. For a different flavor profile, try using taco seasoning or fajita seasoning instead of the individual spices. Freshly minced garlic and onion can be used instead of powders for a more intense flavor.
  • Butter/Olive Oil: Brushing the tortillas with melted butter or olive oil is key to achieving that golden brown, crispy exterior. Butter will provide a richer flavor, while olive oil is a healthier option. You can also use cooking spray for a lighter option, but the browning and crispiness may be slightly less pronounced.
  • Dipping Sauces: The dipping sauce is what takes these quesadilla bites to the next level! Salsa, guacamole, and sour cream are classic Mexican accompaniments. Ranch dressing, cheese sauce, or even a spicy sriracha mayo are also delicious options. Get creative and offer a variety of dipping sauces for your guests to choose from.

Instructions

Follow these step-by-step instructions to create perfect Cheesy Chicken Quesadilla Bites every time:

Step 1: Prepare the Seasoned Shredded Chicken

  1. Season the Chicken: In a medium bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix well.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the hot skillet and sear for 2-3 minutes per side, until lightly browned. This step helps to lock in the juices and add flavor. Don’t worry about cooking the chicken through at this point.
  3. Simmer and Shred: Pour the chicken broth or water into the skillet. Reduce the heat to medium-low, cover the skillet, and let the chicken simmer for 15-20 minutes, or until it is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
  4. Shred the Chicken: Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  5. Return to Skillet (Optional): Return the shredded chicken to the skillet with any remaining juices. This helps to keep the chicken moist and flavorful. You can simmer for another minute or two to let the chicken absorb the juices and spices even further. Taste and adjust seasoning as needed. Set aside to cool slightly.

Step 2: Assemble the Quesadilla Bites

  1. Prepare Your Work Station: Lay out a clean work surface. Have your shredded chicken, shredded cheese, tortillas, and melted butter or olive oil readily accessible.
  2. Warm Tortillas (Optional but Recommended): Lightly warm the tortillas in a dry skillet or microwave for a few seconds per side. This makes them more pliable and less likely to crack when folded. Don’t overheat them, just a gentle warming is sufficient.
  3. Assemble the Quesadillas: Place one tortilla on your work surface. Sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla. Top with about 1/4 cup of the seasoned shredded chicken, spreading it evenly over the cheese. Sprinkle another 1/4 cup of shredded cheese over the chicken.
  4. Fold the Tortilla: Fold the plain half of the tortilla over the filling to create a half-moon shape quesadilla.
  5. Repeat: Repeat steps 3 and 4 with the remaining tortillas, cheese, and chicken until all are assembled.

Step 3: Cook the Quesadilla Bites

Option 1: Skillet Cooking (Recommended for Crispy Bites)

  1. Heat Skillet: Heat a large skillet or griddle over medium heat.
  2. Brush with Butter/Oil: Brush the top of each quesadilla with melted butter or olive oil.
  3. Cook First Side: Place the buttered side of the quesadilla down in the hot skillet. Cook for 2-3 minutes, or until golden brown and crispy.
  4. Brush Second Side: While the first side is cooking, brush the top side of the quesadilla with melted butter or olive oil.
  5. Flip and Cook Second Side: Flip the quesadilla and cook for another 2-3 minutes, or until the second side is golden brown, crispy, and the cheese is melted and gooey inside.
  6. Remove and Repeat: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat with the remaining quesadillas, adding more butter or oil to the skillet as needed.

Option 2: Oven Baking (Good for Larger Batches)

  1. Preheat Oven: Preheat oven to 400°F (200°C).
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper.
  3. Brush and Bake: Brush both sides of each assembled quesadilla with melted butter or olive oil. Arrange the quesadillas in a single layer on the prepared baking sheet.
  4. Bake: Bake for 10-12 minutes, flipping halfway through, or until golden brown and crispy and the cheese is melted.

Option 3: Air Fryer (Quick and Crispy)

  1. Preheat Air Fryer: Preheat air fryer to 375°F (190°C).
  2. Brush and Air Fry: Brush both sides of each assembled quesadilla with melted butter or olive oil. Place the quesadillas in the air fryer basket in a single layer (you may need to cook in batches).
  3. Air Fry: Air fry for 5-7 minutes, flipping halfway through, or until golden brown, crispy, and the cheese is melted.

Step 4: Cut and Serve

  1. Cool Slightly: Let the cooked quesadillas cool for a minute or two before cutting. This will make them easier to handle and prevent the filling from oozing out too much.
  2. Cut into Bites: Using a sharp knife or pizza cutter, cut each quesadilla in half, then in half again, and then in half again to create 8 triangle-shaped bites per quesadilla. You can adjust the size of the bites as desired.
  3. Garnish (Optional): Sprinkle chopped fresh cilantro over the quesadilla bites for garnish, if desired.
  4. Serve Immediately: Serve the Cheesy Chicken Quesadilla Bites immediately while they are hot and crispy with your favorite dipping sauces.

Nutrition

  • Serving Size: one normal portion
  • Calories: 250
  • Fat: 12g
  • Protein: 15g

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