Mini quesadillas are snack-size tortillas filled with copycat Chipotle fajita veggies and cheese and grilled until golden brown. Perfect for game day snacking or as a light lunch.
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I love quesadillas. They are quick and easy to prepare, super customizable, and what's not to love about all that melted cheese? These mini quesadillas are fun-size, perfect for snacking. Filled with copycat Chipotle fajita veggies and Pepper Jack cheese, these have the perfect blend of spice and crisp-tender veggies.
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What is a quesadilla?
A quesadilla is a Mexican dish consisting of a tortilla - typically flour, but corn can also be used - filled with cheese and often meat and/or veggies, folded in half, and grilled until the cheese is melted and the exterior is golden brown. Quesadillas are typically served with sour cream or salsa and can be garnished with favorite toppings like jalapenos and cilantro.
Ingredients
- Chipotle fajita veggies - These peppers and onions are a restaurant favorite and are delicious in quesadillas and other Mexican dishes.
- Pepper jack cheese - I love Pepper Jack because it adds a little spice. Monterey Jack is another great option.
- Flour tortillas - most commonly used in quesadillas because they are pliable and hold up well to the fillings. This mini version is made with small, 6-inch flour tortillas.
- Butter - for cooking the quesadillas. The butter adds flavor and helps to give the tortilla a crisp, golden-brown exterior.
How to make
- Preheat a griddle or skillet over medium heat.
- Spread a layer of cheese on half of the tortilla. Top with a thin layer of veggies and another layer of cheese.
- Fold the tortilla over the filling. Butter the skillet and place the tortilla in the skillet.
- Cook until golden brown (2-3 minutes) and flip over. Cook on the second side until the outside is golden brown and the cheese is melted, 2-3 minutes.
- Garnish as desired and serve warm.
Expert Tips
- I like to use a cast-iron skillet or griddle. It gives these mini quesadillas a crisp, golden brown exterior.
- Don't skimp on the cheese - it's the glue that holds the quesadillas together.
- Don't overstuff with other ingredients. Too much filling makes it harder for the cheese to hold it together.
- If making a large batch of these mini quesadillas, keep them warm in a 200 or 250-degree oven.
Garnishes
Arguably, the best part of Mexican food is the garnishes! Some of my favorites include:
- sour cream
- taco sauce
- jalapenos
- cilantro
- scallions
- salsa
- avocado or guacamole
Serving options
These mini quesadillas are perfect for snacking on game day or movie night. Enjoy several as a main dish alongside cilantro lime coconut rice or beans, or serve as a light lunch with a green salad.
Recipe FAQs
Yes. Allow the cooked quesadillas to cool, then place on a sheet pan in the freezer until firm. Then transfer them to a freezer-safe plastic bag. Layering parchment paper in between the quesadillas will ensure they do not stick together. Store in the freezer for up to two months.
Remove plastic before reheating. Oven/toaster oven: Wrap in foil and heat at 350℉ until warmed through. Microwave: Microwave for 2-3 minutes or until warmed through. Skillet: Place in a skillet over medium heat and cook until warm throughout, flipping to warm each side.
Yes, and this is a great way to make a larger batch at once. Lightly brush a sheet pan with oil. Place the quesadillas on the pan and brush the top side of the tortilla with oil. Bake at 425℉ for approx. 15 minutes, flipping the quesadillas after 7 or 8 minutes.
Yes, corn tortillas can be used, but they are not as pliable as flour tortillas so they may crack and fall apart, especially if overstuffed.
Good melting cheese is best. Monterey, Colby, Pepper Jack, cheddar, and mozzarella are great options.
Fillings are a great way to customize your quesadillas. Shredded chicken, beef, or pork, as well as shrimp (fully cooked) are all wonderful in quesadillas. You can add assorted veggies or beans and a variety of cheeses.
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Mini Quesadillas
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EQUIPMENT
Ingredients
- 6 small flour tortillas (taco size or 6-inch)
- 8 ounces Pepper jack cheese (shredded or Monterey jack)
- ¾ cup Chipotle fajita veggies
- unsalted butter (for grilling)
Garnishes
- sour cream
- taco sauce
- scallions
- jalapenos
- cilantro
Instructions
- Preheat a griddle pan or skillet over medium heat.
- Spread a layer of cheese on half of a tortilla. Top with a thin layer of veggies and another layer of cheese. Fold the tortilla over the filling. Butter the skillet and place the tortilla in the skillet. (Three mini quesadillas should fit in a 12-inch skillet.)
- Cook until golden brown (2-3 minutes) and flip over. Cook on the second side until the outside is golden brown and the cheese is melted, 2-3 minutes.
- Repeat with remaining tortillas. Garnish as desired and serve warm.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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