Mini Chicken and Mushroom Quesadillas

Mini Chicken and Mushroom Quesadillas

As picky as my 2-year-old is about food, and he is pretty picky, I’ve discovered something recently that works to my advantage when trying to find foods to prepare for him.

He will eat just about anything as long as it is sandwiched between two flour tortillas.

That’s actually not the worst thing in the world as far as I am concerned, as I can use the flour tortillas to envelop a lot of healthy foods that he otherwise wouldn’t consider eating, including eggs, vegetables, and meat.

Meat is a big one, as Evan really doesn’t like the texture. I was really happy to be able to get him to eat some chicken breast this week when I prepared these mini chicken and mushroom quesadillas!

I used chopped rotisserie chicken breast, mushrooms, black olives, and cheese in our quesadillas.

Mini Chicken and Mushroom Quesadillas

I used my new toaster oven to bake the quesadillas, but you could certainly just bake them in the oven. I prefer using the toaster oven when I’m making quick lunches for Evan — it saves a lot of time.

Mini Chicken and Mushroom Quesadillas

I like to bake them until the filling is sizzling, and edges are just getting nice and crispy. Evan likes to dip them in sour cream, and I have to say they are really delicious.

Mini Chicken and Mushroom Quesadillas

These mini chicken and mushroom quesadillas are a warm, crispy, and make the perfect vehicle for introducing some wholesome foods into your toddler’s diet.

Do you have a picky eater?

Mini chicken & mushroom quesadillas


  • 2 cups chopped skinless rotisserie chicken meat
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup button mushrooms thinly sliced
  • 1/4 cup thinly sliced or chopped black olives
  • 4 flour tortillas
  • 1/2 cup sour cream (optional)
  • 1/2 cup salsa (optional)


  1. Preheat oven to 425°. I used a toaster oven, also preheated to 425°.
  2. Chop rotisserie chicken for picky toddlers, or simply shred if your child does not have a texture issue.
  3. Thinly chop mushrooms and black olives.
  4. Divide the ingredients over one flour tortilla, then cover with a second tortilla.
  5. Using a large knife, cut tortilla into quarters, and gently separate them on the pan.
  6. Bake quesadillas 8 to 10 minutes, or until the tortillas are golden brown and cheese is sizzling.
  7. Serve alone, or with salsa or sour cream.


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