These mini quesadillas are best enjoyed while they're still warm – which gives your child the chance to play party host, walking around with a serving tray of savory appetizers he helped make. Don't forget a bowl of guacamole and a serving spoon so your guests can dip in style.
What you'll need
- 2 cups cooked chicken, finely chopped
- 1/2 cup store-bought or homemade barbecue sauce
- 1 tablespoon minced onion (optional)
- 8 large flour tortillas
- 6 to 8 ounces grated Monterey Jack cheese
How to make it
-
Heat the chicken, barbecue sauce, and onion together in a small saucepan until warmed through. Meanwhile, have your kids use 2 1/2- or 3-inch cookie cutters to cut the tortillas into pairs of matching shapes (ideally, you'll end up with 12 to 16 pairs).
-
Place one of each pair of shapes on your work surface and sprinkle cheese on them. Add a tablespoon of the chicken mixture and a little more cheese, then top with the matching tortilla shapes.
-
Right before serving, place the assembled tortillas, a few at a time, on a warmed griddle and cook over moderate heat for 2 minutes on each side. As you cook them, transfer the tortillas to a baking sheet kept in a warm oven until the whole batch is done. Serve at once. Makes 8 to 10 servings.
Leave a Reply
You must be logged in to post a comment.
Recent Comments