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Mini Chicken & Pimento Cheese Quesadillas
Prep Time
30 mins
Cook Time
6 mins
Total Time
36 mins
Servings: 30
Author: MaryAnn Dwyer
  • Pimento Cheese:
  • 1 cup coarsely grated sharp white cheddar cheese
  • 1 cup coarsely grated sharp yellow cheddar cheese
  • 1/3 cup pimentos drained and finely chopped
  • 1/4 cup mayonnaise
  • 1/2 tsp. celery salt
  • 1/8 tsp. cayenne pepper
  • 1 10- count package 8-inch flour tortillas
  • 2 cups shredded chicken
  • 1 cup grape tomatoes sliced
  • 8-10 slices bacon diced and cooked until crisp, then finely crumbled
  • your favorite hot sauce for drizzling
  • canola oil for frying
  1. Pimento Cheese: Mix all ingredients in large bowl until well combined. Set aside. This can be made 2 days in advance.
  2. Quesadillas: Using a 3-inch circular cookie cutter, cut 3 circle into each 8 inch tortilla. (30 circles total)
  3. Spread 1 Tbsp. of pimento cheese on top of each circle. Top one side of each circle with some shredded chicken, 2-3 tomato slices, a sprinkle of bacon and a drizzle of hot sauce. Fold over.
  4. Add a few tablespoons of canola oil to a large skillet over medium heat. Add 5-6 mini quesadillas to pan and cook until golden brown and cheese is melty, about 2-3 minutes per side. Repeat until all quesadillas are cooked. Serve immediately or keep warm on a parchment lined baking sheet until ready to serve.