Description
This Chicken Quesadilla Ring is a fun and flavorful twist on classic quesadillas, perfect for parties or family gatherings. Layers of seasoned chicken, sautéed peppers and onions, cream cheese, and cheddar and mozzarella cheeses are rolled into tortillas, arranged in a ring, and baked until golden and crispy. Served with salsa, guacamole, and sour cream for dipping, it’s a crowd-pleasing appetizer or main dish that’s as visually appealing as it is delicious.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 2 bell peppers, sliced (red, yellow, green, orange, or a combination)
- 3 green onions, thinly sliced
Dairy & Cheese
- 8 ounces cream cheese, at room temperature (1 brick, 250 grams)
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup shredded mozzarella cheese (plus additional ¼ cup for topping)
- ¼ cup shredded cheddar cheese (plus additional ¼ cup for topping)
Proteins & Meat
- 3 cups cooked chicken, shredded (such as rotisserie or homemade)
Seasonings & Condiments
- 2 tablespoons olive oil
- 1 ½ tablespoons taco seasoning
- 1 tablespoon lime juice
- Cooking spray or additional oil for brushing
Other
- 12 medium flour tortillas (10″-12″)
- Salsa, for serving
- Guacamole, for serving
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃) and line a large baking sheet or pizza tray with parchment paper or greased foil to prevent sticking.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium heat. Add the thinly sliced onion and bell peppers, sautéing until softened and golden brown, about 5-6 minutes, stirring often. Remove from heat and allow to cool.
- Prepare Chicken Filling: In a large mixing bowl, combine the cream cheese, sour cream (or Greek yogurt), lime juice, shredded mozzarella and cheddar cheeses, and taco seasoning. Mix thoroughly until smooth and well blended.
- Combine Filling Ingredients: Add the shredded cooked chicken along with the cooled sautéed onions and peppers to the cheese mixture. Gently fold to combine everything evenly without breaking the chicken pieces.
- Prepare Tortillas: Slice each flour tortilla in half, creating 24 half-moon shapes.
- Fill Tortillas: Evenly distribute the chicken filling among the cut tortillas, about 1.5 to 2 tablespoons per piece. Spread the filling close to the edges but leave a small border to help sealing.
- Roll Tortillas: Roll each tortilla half into a cone shape, ensuring they are snug enough to hold the filling but not too tight to cause filling leakage.
- Prepare Baking Tray: Place a small round bowl in the center of the lined baking tray to create the ring’s hole.
- Assemble Base Layer: Arrange half of the rolled cones around the bowl with the pointed ends touching the bowl, forming the base of the ring.
- Add Cheese Base: Sprinkle half of the reserved shredded cheddar and mozzarella cheeses over the arranged base cones.
- Assemble Second Layer: Carefully place the remaining rolled cones on top of the first layer, completing the ring shape. Sprinkle the remaining cheddar and mozzarella cheese evenly over the top. Remove the bowl from the center.
- Apply Cooking Spray: Lightly spray or brush the exposed edges of the tortillas with cooking spray or oil to promote crisping and browning during baking.
- Bake the Ring: Place the tray on the oven’s middle rack and bake for approximately 15-20 minutes, or until the cheese is melted and bubbly and the tortilla edges are crispy and golden brown.
- Garnish and Serve: Carefully transfer the quesadilla ring to a serving platter. Optionally, garnish with the thinly sliced green onions for a fresh touch.
- Add Dips: Fill a small bowl with salsa and place it in the center of the ring. Serve additional small bowls of sour cream and guacamole alongside for dipping. Enjoy!
Notes
- Use tortillas sized between 10″ to 12″ for best results in rolling and creating a sturdy ring.
- Allow the sautéed vegetables to cool before mixing with cream cheese to keep the filling texture creamy and smooth.
- For a spicier kick, add chopped jalapeños or use spicy taco seasoning.
- The quesadilla ring can be assembled ahead of time and refrigerated, then baked just before serving.
- To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas of similar size.
- Leftovers can be stored in the refrigerator and reheated in the oven to retain crispiness.
