Mini Quesadillas

My son has a Cub Scout banquet on Tuesday night.  I am in charge of bringing appetizers to the supper.  I will be bringing Mini Quesadillas and Mini Tacos.  (The tacos will be the next recipe posted)  I decided to try and serve both recipes for dinner tonight.  A great success.  I simplified the recipe because my children will not eat jalapeno peppers or chipotle powder.  These would taste delicious with a side of chunky salsa, guacamole and sour cream. I cut up the excess tortillas, placed them on a greased baking sheet, sprayed a little cooking spray and sprinkled them with salt.  I then placed them in the oven, along with the quesadillas. 


10  8 inch flour tortillas
1  1/2 cups diced cooked chicken
4 oz cream cheese
1  1/2 cups grated Mexican blend cheese
1 teaspoon chipotle powder (I used regular black pepper)
1 - 2 jalepeno peppers, seeded and chopped fine (optional.  I left out because of the kids, but it would taste good!)
3 tablespoons melted butter

• Stack 3 tortillas and use a 2.75 inch biscuit cutter, and cut the stacks in disks.  (when all tortillas are cut, you should have approximately 50 disks.)
• Mix the cream cheese, Mexican cheese, pepper and chicken in a bowl.  
• Brush half of the disks lightly with melted butter, and place the butter side down on a large cookie sheet.
• Top with 2 tablespoons of the chicken mixture.  top with remaining tortilla and brush lightly with butter.  You may wish to press the sandwiches down a little. 
• Bake for 15 minutes in a 375 degree oven.

The quesadillas will be golden and soft.  Remove from tray and serve immediately.

-Queenie Cuisine