Chicken Quesadilla Rolls

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)

Shopping List

  • 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.