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Mini Green Chile Chicken Quesadillas with toppings, served on a platter.

Mini Green Chile Chicken Quesadillas

These Mini Green Chile Chicken Quesadillas are super easy to assemble and then baked all together on a sheet pan. The perfect way to make quesadillas for a crowd!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine Mexican


For the quesadillas

  • ½ Cup cream cheese
  • 1 4.5 Ounce can mild green chiles
  • ¼ Teaspoon cumin
  • Squeeze of fresh lime juice
  • 2 Cups cooked chicken shredded
  • 4 Cups cheese (cheddar, monterey jack, chihuahua, aserdo, queso quesadilla) shredded
  • 2 12 Count packages street taco tortillas
  • 1 Tablespoon unsalted butter plus more for greasing parchment paper
  • Pinch of salt

Topping ideas

  • Sour cream
  • Guacamole
  • Refried beans
  • Lettuce shredded
  • Tomato chopped
  • Salsa Verde
  • Pico de Gallo
  • Cilantro


  • Pre heat oven to 425 degrees. Line two sheet pans with parchment paper and rub the parchment with unsalted butter.
  • Add the cream cheese, green chiles, cumin, and a squeeze of fresh lime juice to a large bowl and mix together. Fold in the chicken and the cheese.
  • Assemble the quesadillas. Add a heaping spoonful of the filling to a tortilla and fold it over into a half moon shape, pressing the edges down. Repeat with the remaining filling and tortillas. You should end up with about 20 mini quesadillas. Arrange the quesadillas on the parchment lined baking sheets.
  • In a small, microwave safe bowl, heat a tablespoon of the unsalted butter until melted. Brush the tops of the quesadillas with the melted butter and finish with a light sprinkling of coarse salt.
  • Bake the quesadillas until the cheese has melted and the edges of the tortillas are golden brown; 10-15 minutes.
  • Serve with your favorite toppings!
Keyword Game Day, Party Food, Quesadillas, sheet pan dinner