Description
This Blooming Chicken Quesadilla Ring is a fun and shareable appetizer featuring a layered ring of flour tortillas filled with a creamy, cheesy chicken mixture. Sautéed peppers and onions add depth of flavor, while melted cheddar and mozzarella cheese atop the ring create a golden, crispy finish. Served with salsa, guacamole, and sour cream for dipping, this quesadilla ring is perfect for parties or family gatherings.
Ingredients
Scale
Vegetables:
- 1 medium onion, thinly sliced
- 2 bell peppers (red, yellow, green, or orange), sliced
- 3 green onions, thinly sliced
Filling:
- 8 ounces cream cheese (1 brick, room temperature, 250 grams)
- ¼ cup sour cream (or plain Greek yogurt)
- 1 tbsp lime juice
- ¼ cup mozzarella cheese, shredded
- ¼ cup cheddar cheese, shredded
- 1 ½ tbsp taco seasoning
- 3 cups cooked shredded chicken (rotisserie or homemade)
Tortillas and Cheese:
- 12 medium flour tortillas (10″ – 12″)
- ¼ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
Other:
- 2 tablespoons olive oil
- Cooking spray or oil for brushing
- Salsa, for serving
- Guacamole, for serving
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet or pizza tray with parchment paper or grease it with foil to prevent sticking.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium heat. Add the sliced onion and bell peppers. Sauté, stirring often, until the vegetables soften and turn golden brown, about 5-6 minutes. Remove from heat and set aside to cool.
- Prepare Chicken Filling: In a large bowl, combine the cream cheese, sour cream, lime juice, shredded mozzarella and cheddar cheeses, and taco seasoning. Mix until smooth and evenly combined.
- Combine Filling Ingredients: Add the shredded cooked chicken along with the cooled sautéed onions and peppers to the cheese mixture. Gently stir until all ingredients are evenly incorporated. Set aside.
- Prepare Tortillas: Slice each of the 12 flour tortillas in half, creating 24 semicircles.
- Fill Tortillas: Evenly divide the chicken filling among the tortilla halves, spreading about 1.5 to 2 tablespoons on each, leaving a small border around the edges to prevent spillage.
- Roll Tortillas: Carefully roll each filled tortilla half into a cone shape, rolling tightly enough to hold together but not so tight that filling squeezes out.
- Arrange Base Layer: Place a small round bowl in the center of the prepared baking tray. Arrange half of the rolled cones around the bowl with the pointed ends touching the bowl, forming the base of the ring.
- Add Cheese Layer: Sprinkle half of the remaining shredded cheddar and mozzarella cheeses evenly over the base layer of cones.
- Add Second Layer: Arrange the remaining cones on top, forming a second layer, then sprinkle with the remaining cheddar and mozzarella cheese. Remove the bowl from the center carefully.
- Prepare for Baking: Lightly spray or brush the edges of the tortilla cones with cooking spray or oil to help them crisp up.
- Bake: Place the baking tray on the middle rack of the oven. Bake for approximately 15-20 minutes, or until the cheese melts and the edges of the tortillas become crispy and golden brown.
- Garnish and Serve: Carefully transfer the quesadilla ring to a serving platter. Optionally, garnish with thinly sliced green onions. Place a small bowl of salsa in the center and serve with sour cream and guacamole on the side for dipping. Enjoy!
Notes
- Use rotisserie chicken for quick preparation or leftover cooked chicken.
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- Adjust the amount of taco seasoning to suit your spice preference.
- Ensure the cream cheese is softened to make mixing easier.
- If you prefer a spicier kick, add diced jalapeños to the filling.
- To reduce fat content, use reduced-fat cheeses and low-fat sour cream.
- For a crispier texture, brush the tortilla cones with butter instead of cooking spray.
