Mini chicken quesadillas cooked until golden with melty cheese and seasoned chicken, perfect for quick meals or snacks.

Scale

1 cup cooked chicken, finely chopped

1 cup shredded Mexican-blend cheese

6 street-size flour tortillas

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp salt

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1. In a small bowl, mix the chopped chicken with garlic powder, cumin, and salt until evenly coated.

2. Lay tortillas flat and sprinkle cheese over half of each tortilla.

3. Spoon seasoned chicken evenly over the cheese, then add a little more cheese on top.

4. Fold tortillas in half to close.

5. Heat olive oil in a 10-inch skillet over medium heat.

6. Cook quesadillas in batches for 2-3 minutes per side, until golden and the cheese is melted.

Cook over medium heat for even browning and perfectly melted cheese.