Name: Mini Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1½ cups refried black beans; 1½ cups grated Pepper Jack cheese; 3 tablespoons sliced scallions (plus more for garnish); Vegetable oil (for frying); Fresh cilantro (for garnish); Salsa, sour cream, and guacamole (for serving)

Who doesn’t love quesadillas? They’re warm, cheesy, and packed with flavor. But have you ever thought about making them bite-sized? These Mini Quesadillas take a creative twist on the classic quesadilla by using wonton wrappers instead of tortillas. The result? Perfectly crispy, golden little pockets of cheesy goodness that are as fun to eat as they are to make.

This recipe is a must-try for anyone looking to wow their guests with something unique yet familiar. Each mini quesadilla is stuffed with flavorful refried black beans, melted Pepper Jack cheese, and a hint of scallions for a touch of freshness. Fry them to golden perfection and serve with classic dips like guacamole, salsa, and sour cream for a party appetizer that everyone will rave about.

And here’s the kicker: These are surprisingly easy to make! Whether you’re hosting a game day party, planning a casual gathering, or just want something fun for a family dinner, these mini quesadillas are a guaranteed hit.

Why You’ll Love This Recipe

Bite-Sized and Portable: Perfect for parties or casual snacking, these quesadillas are small enough to eat with one hand—no forks or knives required!
Crispy and Golden: Thanks to the wonton wrappers, these mini quesadillas have a satisfyingly crispy texture that’s hard to resist.
Flavor-Packed Filling: The combination of creamy refried black beans, gooey Pepper Jack cheese, and scallions creates a deliciously bold flavor in every bite.
Versatile: You can customize the fillings to suit your preferences—add shredded chicken, swap cheeses, or toss in some jalapeños for a spicy kick.
Quick and Easy: These come together in less than 40 minutes, making them a perfect last-minute appetizer or snack.

Preparation Time and Servings

Total Time: 35 minutes

Prep Time: 15 minutes
Cook Time: 20 minutes

Servings: 24 mini quesadillas (serves about 8 people as an appetizer)

Nutrition (per serving):

Calories: 171
Fat: 4g
Carbs: 26g
Protein: 8g

Ingredients You’ll Need

Here’s a quick list of what you need to make these delicious Mini Quesadillas:

1½ cups refried black beans: Using canned beans saves time and adds creaminess to the filling.
1½ cups grated Pepper Jack cheese: Adds a spicy, melty kick to the quesadillas. Feel free to swap with Monterey Jack or Cheddar if you prefer milder flavors.
3 tablespoons sliced scallions: Brings a fresh, oniony flavor to balance the richness of the cheese and beans.
Vegetable oil (or another neutral oil): Essential for frying the wonton wrappers to crispy perfection.
Fresh cilantro: For garnish, adding a pop of color and freshness.
Salsa, sour cream, and guacamole: The holy trinity of dips that take these quesadillas to the next level.

Step-by-Step Instructions

Making these mini quesadillas is a breeze. Follow these steps, and you’ll have a platter of crispy, golden quesadillas ready to impress your guests.

1. Assemble the Quesadillas

Start by laying out your wonton wrappers on a clean surface.
Spread 1 tablespoon of refried black beans onto one side of each wonton wrapper. Use the back of a spoon to spread it evenly, but avoid getting too close to the edges to prevent leakage.
Top the beans with 1 tablespoon of grated Pepper Jack cheese and a sprinkle of ⅓ teaspoon of scallions.
Fold the wonton wrapper in half diagonally to create a triangle, sealing the edges firmly with your fingers. If needed, you can dab a bit of water along the edges to help them stick together. Repeat with the remaining wrappers and filling.

2. Fry the Quesadillas

Heat about ½ inch of vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of wonton wrapper into the pan—it should sizzle and bubble immediately.
Fry the quesadillas in batches, being careful not to overcrowd the skillet. Cook each quesadilla for 1 to 2 minutes per side, or until golden brown and crispy.
Use tongs or a slotted spoon to transfer the fried quesadillas to a paper-towel-lined baking sheet to drain any excess oil.

3. Garnish and Serve

Once all the quesadillas are fried, garnish them with chopped fresh cilantro and additional scallions for a fresh, vibrant finish.
Serve immediately with salsa, sour cream, and guacamole on the side for dipping.

How to Serve

These Mini Quesadillas are incredibly versatile and can be served in a variety of ways:

As an Appetizer: Arrange them on a platter with a small bowl of each dip for a party-ready presentation.
As a Snack: Serve with a side of tortilla chips and extra guacamole for a casual snack spread.
For a Meal: Pair with a simple salad or a bowl of tortilla soup for a light and satisfying dinner.

Tips for Success

Seal the Edges Tightly: Use water along the edges of the wonton wrappers to ensure they’re fully sealed before frying. This prevents the filling from leaking out.
Monitor the Oil Temperature: If the oil is too hot, the quesadillas will brown too quickly and not cook evenly. If it’s too cool, they’ll soak up excess oil. Keep the heat at medium and adjust as needed.
Don’t Overcrowd the Pan: Fry the quesadillas in small batches to ensure even cooking and maintain the oil temperature.
Customize the Filling: Don’t be afraid to experiment! Try adding shredded chicken, crumbled cooked chorizo, or diced jalapeños for extra flavor.
Serve Fresh: These quesadillas are best enjoyed fresh out of the pan while they’re still warm and crispy.

Recipe Variations

If you’re looking to mix things up, here are a few ideas to customize your Mini Quesadillas:

Spicy Kick: Add a pinch of chili powder or cayenne to the black beans for extra heat.
Cheese Swap: Use a mix of cheeses like Cheddar, Colby Jack, or even Queso Fresco for different flavors.
Vegetarian Option: Stick with the original recipe or add sautéed mushrooms, diced bell peppers, or roasted corn to the filling.
Protein Boost: Add shredded chicken, cooked ground beef, or crumbled bacon to make them heartier.

Storage and Reheating

If you have leftovers (though they disappear fast!), here’s how to store and reheat your Mini Quesadillas:

To Store: Place cooled quesadillas in an airtight container and refrigerate for up to 3 days.
To Reheat: Reheat in a 350°F oven for about 8–10 minutes until warmed through and crispy. Avoid microwaving, as it can make them soggy.

Frequently Asked Questions

Can I bake these instead of frying?
Yes! Brush both sides of the assembled quesadillas with a little oil and bake at 375°F for 10–12 minutes, flipping halfway through, until golden and crispy.

Can I freeze them?
Absolutely. Freeze the assembled (but unfried) quesadillas on a baking sheet. Once solid, transfer them to a freezer-safe bag. Fry them straight from frozen, adding an extra minute or two to the cooking time.

What if I can’t find wonton wrappers?
You can use small tortillas, but they won’t be as crispy. Alternatively, cut egg roll wrappers into smaller squares for a similar effect.

Final Thoughts

These Mini Quesadillas are the perfect appetizer for any occasion. Crispy, cheesy, and packed with flavor, they’re a guaranteed crowd-pleaser that will disappear in minutes. Whether you’re hosting a party, prepping a snack, or simply craving something indulgent, this recipe is a winner every time.

I can’t wait for you to try these! If you do, be sure to snap a photo and tag me on social media—I’d love to see your creations. Happy cooking!