Serves: 4 (makes 8 mini wedges) | Prep: 5 min | Cook: 10 min
Crispy, golden, cheesy pockets of joy that disappear in seconds! Perfect lunchbox filler, after-school snack, or party bite. Made with leftover chicken and ready in under 15 minutes.
Ingredients
- 4 small tortillas (flour or corn)
- 1 cup shredded cooked chicken (rotisserie works brilliantly)
- 1 cup grated cheese (cheddar, mozzarella, or a mix)
- 1 Tbsp butter (or a little spray oil)
- Optional extras: sprinkle of cumin, diced peppers, sweetcorn, or a dash of hot sauce
Method
- Lay 2 tortillas flat. Divide the chicken and cheese evenly over one half of each.
- Fold the empty half over to make a half-moon.
- Heat a non-stick pan over medium heat. Add a little butter.
- Pan-fry the folded quesadillas 2–3 minutes per side until golden and the cheese is properly melted.
- Remove, let cool for 30 seconds, then slice each into 4 mini wedges.
- Serve warm with salsa, sour cream, or guacamole for dipping.
Pro Tips
- Make ahead: Assemble and refrigerate up to 24 hrs, fry when needed.
- Freezer-friendly: Freeze cooked & cooled wedges, reheat in air fryer or oven.
- Kid version: Skip any spice and add a few sweetcorn kernels – they love it!
