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Mini Quesadilla Triangles

These bite-sized Mini Quesadilla Triangles boast a crispy exterior and a warm, savory cheese and vegetable filling, perfect for snacks and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

For the quesadillas
  • 8 small tortillas You can also use 4 large tortillas.
  • 1 cup shredded cheese (Cheddar, Monterey Jack, or Halal-certified blend) Feel free to experiment with cheese choices.
  • 1 cup cooked chicken, shredded Optional for added protein.
  • ½ cup bell peppers, diced
  • ¼ cup onion, diced
  • 2 tablespoons olive oil
  • ¼ cup cilantro, chopped Optional.
  • 1 teaspoon taco seasoning or salt and pepper For flavor.

Method
 

Preparation
  1. Gather all your ingredients. Dice the bell peppers and onion, and shred any cooked chicken if using.
  2. In a non-stick skillet, add the olive oil and heat over medium heat.
  3. Once hot, add the diced onions and bell peppers to the skillet. Sauté for about 3-4 minutes or until they become tender.
  4. If using shredded chicken, add it to the skillet with the sautéed vegetables. Sprinkle taco seasoning or salt and pepper for flavor, mixing everything for about 2 minutes.
  5. On one half of each tortilla, layer a generous amount of shredded cheese, the sautéed mixture, and a sprinkle of cilantro if desired. Fold the tortilla over to form a triangle.
  6. Place the folded quesadilla in the hot skillet, cooking for 2-3 minutes on each side until golden brown and the cheese has melted. Remove and let cool for a minute before cutting into triangles.
  7. Serve warm with optional toppings like salsa or guacamole.

Notes

Store leftovers in the refrigerator for up to 3 days in an airtight container. For freezing, wrap in plastic wrap and place in a freezer-safe bag for up to a month. Reheat in the oven at 350°F for about 10-15 minutes to maintain crunch.