My newest favorite addiction are these mini street taco quesadillas! The corn tortillas are the real mvp of this dish. They give them a more authentic flare than a traditional flour tortilla. They are less refined and gluten free too, which is a huge plus!
I came up with these quesadillas by accident. I had made mini tacos for dinner and wanted to reheat them the next day for lunch but hated the way a microwave made the food taste. I grabbed a skillet hoping they would heat without becoming too crispy, like a hard taco shell. I added all of the ingredients while they were heating, but when I went to remove them from the pan, one of them folded over and the cheese made it stick like glue. Saying that I love quesadillas is an understatement so I went with it. Oh my goodness! I immediately went and made 2 more it was so good.
You can make the chicken ahead of time, I like to use shredded rotisserie chicken if I don’t feel like making my own chicken. I go a bit heavy on the lemon and lime juice to keep the chicken nice and moist. * TIP: Squeeze lemon and lime with the peel facing away from your hand, it prevents pieces of pulp or seeds from being squeezed into the dish.
Also, I have found that making these on a large work surface makes the pan less messy. I prepare them on a cutting board so I can chop my ingredients and build the tacos. Just be careful when you transfer them to the pan, the shells sometimes rip.
Immediately placing them on a cooling rack keeps both sides of the shell perfectly crispy, and soft. ← Does that even make sense? Yes, it does and once you taste them, you will understand!
Eat them plain, or dipped in yummy chipotle sauce for extra spice. Are you ready for your next favorite lunch? Recipe below.
Try out my other mouth watering Chicken Bacon Ranch Quesadillas.