Description
This Blooming Chicken Quesadilla Ring is a fun and flavorful twist on traditional quesadillas, featuring layers of tortillas filled with a creamy, cheesy chicken mixture, vibrant sautéed peppers and onions, and topped with melted cheddar and mozzarella cheese. Baked to crispy perfection, it serves as a perfect shareable appetizer or party dish, accompanied by salsa, guacamole, and sour cream for dipping.
Ingredients
Scale
Vegetables
- 1 medium onion, thinly sliced
- 2 bell peppers (red, yellow, green, orange, or combination), sliced
- 3 green onions, thinly sliced (for garnish)
Dairy & Sauces
- 8 ounces cream cheese, at room temperature (1 brick, 250 grams)
- ¼ cup sour cream (or plain Greek yogurt)
- ¼ cup shredded mozzarella cheese (for filling)
- ¼ cup shredded cheddar cheese (for filling)
- ¼ cup shredded cheddar cheese (for topping)
- ¼ cup shredded mozzarella cheese (for topping)
- Sour cream (for serving)
Meat & Protein
- 3 cups cooked chicken, shredded (rotisserie or homemade)
Other
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 ½ tablespoons taco seasoning
- 12 medium flour tortillas (10″–12″ size)
- Cooking spray
- Salsa (for serving)
- Guacamole (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a large baking sheet or pizza tray by lining it with parchment paper or greasing 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 thinly sliced onion and bell peppers. Cook, stirring often, until the vegetables soften and turn golden brown, about 5 to 6 minutes. Remove from heat and set aside to cool.
- Prepare Chicken Filling: In a large bowl, combine the room temperature cream cheese, sour cream, lime juice, shredded mozzarella and cheddar cheese (¼ cup each), and taco seasoning. Mix until smooth and well combined.
- Add Chicken and Veggies: Gently fold in the shredded cooked chicken and the cooled sautéed onions and peppers. Stir until evenly combined, then set aside.
- Prepare Tortillas: Slice each of the 12 medium flour tortillas in half to create 24 semicircles.
- Fill Tortillas: Evenly divide the chicken filling among the tortilla halves, using about 1.5 to 2 tablespoons per piece. Spread the filling out evenly, leaving a small border around the edges.
- Roll Tortilla Cones: Carefully roll each filled tortilla half into a cone shape, rolling tight enough to hold together but gentle enough to avoid filling leaking out.
- Arrange Base Layer: Place a small round bowl in the center of the prepared baking sheet. Arrange half of the tortilla cones standing upright around the bowl, with the pointed ends touching the bowl to form the base ring.
- Add Cheese Layer: Sprinkle half of the remaining shredded cheddar and mozzarella cheese evenly over the base layer of cones.
- Add Top Layer: Arrange the remaining cones upright on top of the base layer to create a second ring. Sprinkle with the rest of the shredded cheddar and mozzarella cheese. Remove the bowl carefully.
- Prepare for Baking: Lightly spray the edges of the tortilla rings with cooking spray or brush them with a little oil to help crisp up during baking.
- Bake the Quesadilla Ring: Place the baking sheet in the middle rack of the oven. Bake until the cheese is melted and the tortilla edges turn crispy and golden, about 15 to 20 minutes.
- Garnish: Remove from the oven and carefully transfer the blooming quesadilla ring to a serving platter. Garnish with the thinly sliced green onions if desired.
- Serve: Fill a small bowl with salsa and place it in the center of the ring. Serve additional small bowls of sour cream and guacamole on the side for dipping. Enjoy immediately!
Notes
- You can substitute Greek yogurt for sour cream in the filling for a tangier, lighter option.
- Leftover chicken can be used to prepare this recipe, making it a great way to repurpose cooked meat.
- Be careful when rolling the tortillas cones to avoid the filling spilling out during baking.
- If you don’t have a suitable bowl to place in the center, you can create a small mound of foil to support the ring structure.
- This recipe can easily be doubled or halved depending on the number of servings needed.
- Serve immediately for the best texture; the ring is crispiest right out of the oven.
