Mini Chicken & Pimento Cheese Quesadillas
Spinning it Southern with these Mini Chicken & Pimento Cheese Quesadillas. They're a zesty appetizer that are perfect for your next cocktail party!
Servings: 30 servings
Calories: 85kcal
Ingredients
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
Quesadillas
- 1 10-count 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
Instructions
- Pimento Cheese: Mix all ingredients in large bowl until well combined. Set aside. This can be made 2 days in advance.
- Quesadillas: Using a 3-inch circular cookie cutter, cut 3 circle into each 8 inch tortilla. (30 circles total)
- 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.
- 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.