Description
These Mini Cheese Quesadillas are crispy, cheesy, and perfect for parties or casual gatherings. Made with mini flour tortillas, melty cheddar and jalapeño jack cheese, and a touch of green chilies, they’re a quick and crowd-pleasing Mexican appetizer.
Ingredients
- 2 packages “street taco” sized flour tortillas
- 4 cups grated cheese (cheddar and jalapeño jack recommended)
- 2 (4 oz) cans diced green chilies, drained
- ½ cup diced onion
- 4 tablespoons melted butter
- Coarse kosher salt
Instructions
1. Preheat oven to 425°F. In a large bowl, combine grated cheese, diced green chilies, and onion. Mix until well combined.
2. Brush a large baking sheet with melted butter and sprinkle with coarse salt.
3. Place 7–8 tortillas on the baking sheet. Add 1 heaping tablespoon of the cheese mixture to each tortilla and spread evenly.
4. Bake for 5 minutes or until cheese is melted and bubbly.
5. Remove from oven, fold each tortilla in half, and press gently to seal. Repeat until all tortillas are used.
6. To serve later, refrigerate and reheat at 350°F for 5 minutes before slicing into wedges.
7. Serve warm with salsa, guacamole, or sour cream for dipping.
Notes
Use freshly grated cheese for the smoothest melt.
Drain green chilies well to prevent sogginess.
Add diced jalapeños or cooked chicken for variation.
Store leftovers in the fridge for up to 3 days and reheat in the oven for crispness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 wedges
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg