Description
This Blooming Chicken Quesadilla Ring is a fun and impressive appetizer or party snack that combines tender cooked chicken, sautéed peppers and onions, creamy cheeses, and flavorful taco seasoning all wrapped in crispy flour tortillas. Baked until golden and melty, the quesadilla cones are arranged in a blooming ring and served with salsa, guacamole, and sour cream for dipping.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 bell peppers, sliced (red, yellow, green, or orange, or a combination)
- 3 green onions, thinly sliced (for garnish)
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
- ¼ cup shredded cheddar cheese
- Additional ¼ cup shredded mozzarella cheese (for topping)
- Additional ¼ cup shredded cheddar cheese (for topping)
Protein
- 3 cups cooked chicken, shredded (rotisserie or homemade)
Other
- 1 tablespoon lime juice
- 1½ tablespoons taco seasoning
- 12 medium flour tortillas (10″ – 12″ size), sliced in half
- Cooking spray or additional olive oil for brushing
- Salsa (for serving)
- Guacamole (for serving)
- Sour cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃). Prepare a large baking sheet or pizza tray by lining it with parchment paper or greased aluminum 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 and sauté, stirring often, until softened and golden brown, about 5-6 minutes. Remove from heat and let cool.
- Prepare Chicken Filling: In a large bowl, combine the softened cream cheese, sour cream, lime juice, shredded mozzarella, shredded cheddar, and taco seasoning. Mix well until smooth and fully incorporated.
- Add Chicken and Veggies: Fold in the shredded cooked chicken and the cooled sautéed onions and bell peppers gently until the filling mixture is evenly combined. Set aside.
- Prepare Tortillas: Slice each of the 12 flour tortillas in half to make 24 semicircles.
- Fill Tortillas: Evenly distribute the chicken filling onto each tortilla half, using about 1.5 to 2 tablespoons per piece. Spread the filling, leaving a small border around the edges.
- Roll Tortillas: Roll each tortilla half into a tight cone, making sure the filling holds it together but avoiding squeezing too hard so the filling does not ooze out.
- Arrange Cones: Place a small round bowl in the center of the prepared baking tray to act as a guide. Arrange half of the cones standing upright around the bowl, with the cone points touching the bowl, forming the base layer of the ring.
- Add Cheese Layer: Sprinkle half of the topping shredded cheddar and mozzarella cheese evenly over the base layer of cones.
- Add Second Layer: Arrange the remaining cones on top of the first layer to build a second tier. Then sprinkle the remaining shredded cheddar and mozzarella cheese on top. Carefully remove the bowl from the center.
- Prepare for Baking: Lightly spray the edges of the rolled tortillas with cooking spray or brush with olive oil to encourage crisping during baking.
- Bake: Bake the quesadilla ring on the middle rack of the preheated oven for about 15-20 minutes or until the cheese is melted and the edges of the tortillas are crispy and golden brown.
- Garnish and Serve: Carefully transfer the quesadilla ring to a serving platter. Optionally, garnish with thinly sliced green onions for a fresh touch.
- Serve with Dips: Place a small bowl of salsa in the center of the ring. Serve additional bowls of sour cream and guacamole on the side for dipping. Enjoy this festive and delicious appetizer!
Notes
- You can substitute plain Greek yogurt for sour cream for a lighter option.
- Use cooked rotisserie chicken for convenience or homemade shredded chicken.
- Make sure cream cheese is softened at room temperature for easier mixing.
- Customize the bell pepper colors to your liking for a vibrant presentation.
- For a spicier version, add some finely chopped jalapeño peppers to the filling.
- Use cooking spray or olive oil to help the tortillas crisp up during baking.
- Keep the rolled cones tight enough to hold filling but not so tight that filling oozes out.
- Serve immediately for best texture; leftovers can be reheated in the oven to retain crispiness.
