I’ve been inspired in the past by some of those cooking videos you see on social media. This recipe is based off of one I saw, and it’s perfect for a smaller game day get together. When you make mini quesadillas and layer them like nachos, I mean, what can go wrong.
Chicken quesadilla rolls
Makes 10 mini quesadillas (just double or triple recipe for a crowd)
5 taco sized tortillas, cut in half
1/2 c cooked and chopped chicken (about 1 boneless skinless chicken thigh)
1/2 cup salsa + more for serving
1/2 cup whipped cream cheese
1/2 cup chopped or shredded cheddar cheese + more to layer the rolls with
Preheat your oven to 375 degrees.
Mix all ingredients in a bowl.
Place about a tbsp of mixture in each half moon tortilla. Roll from outside-in to form a cone. Repeat until all 10 rolls are formed.
Spray a baking sheet with non stick spray (or place on a sheet lined with parchment). Stagger/layer the rolls on top of one another; sprinkling cheddar cheese on top of each layer before you place the next rolls on top. Sprinkle a touch more cheese on top.
Bake in a preheated 375 degree oven for 15 minutes.
Serve warm, with salsa on the side.