Description
This Blooming Chicken Quesadilla Ring is a visually stunning and delicious appetizer perfect for parties or family gatherings. It features a flavorful mixture of shredded chicken, sautéed peppers and onions, creamy cheeses, and taco seasoning all wrapped in warm flour tortillas arranged in a blooming ring shape. Baked until golden and crispy, this quesadilla ring is served with fresh salsa, guacamole, and sour cream for dipping, making it a crowd-pleasing dish with layers of cheesy, savory goodness.
Ingredients
Scale
Vegetables
- 1 medium onion, thinly sliced
- 2 bell peppers (red, yellow, green, or orange), sliced
- 3 green onions, thinly sliced (for garnish)
Cheese & Dairy
- 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 cheddar cheese (for topping)
- Additional ¼ cup shredded mozzarella cheese (for topping)
Protein
- 3 cups cooked shredded chicken (rotisserie or homemade)
Other Ingredients
- 12 medium flour tortillas (10″ – 12″ each), sliced in half
- 1 ½ tbsp taco seasoning
- 1 tbsp lime juice
- 2 tablespoons olive oil
- Cooking spray or additional oil for brushing
- Salsa (for serving)
- Guacamole (for serving)
- Sour cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375℉ and line a large baking sheet or pizza tray with parchment paper or greased foil to prepare for baking the quesadilla ring.
- 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 until soft and golden brown, about 5-6 minutes. Stir frequently to avoid burning. Once cooked, set aside to cool.
- Prepare Chicken Filling: In a large mixing bowl, combine the room temperature cream cheese, sour cream, lime juice, shredded mozzarella, shredded cheddar, and taco seasoning. Mix well until smooth and evenly blended.
- 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 fully incorporated. Set aside.
- Prepare Tortillas: Slice the 12 medium flour tortillas in half, creating 24 half-circle pieces to be filled.
- Fill Tortillas: Evenly divide the chicken filling among the tortilla halves, spreading about 1.5 to 2 tablespoons on each piece. Leave a small border around the edges to help with rolling.
- Roll Cones: Carefully roll each filled tortilla half into a cone shape, securing the filling inside. Roll tightly enough to hold together but avoid squeezing too hard to prevent filling from oozing 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 their pointed ends touching it to create the base ring.
- Add Cheese Layer: Sprinkle half of the remaining shredded cheddar and mozzarella cheese evenly over the base layer of cones.
- Arrange Top Layer: Place the remaining rolled cones on top of the base layer to form a second layer, creating the blooming ring structure. Sprinkle the remaining shredded cheddar and mozzarella cheese on top, then carefully remove the bowl from the center.
- Prepare for Baking: Spray the exposed edges of the tortillas with cooking spray or brush lightly with oil to ensure crispiness.
- Bake: Place the quesadilla ring in the middle rack of the preheated oven. Bake for approximately 15-20 minutes or until the cheese is melted and the tortilla edges are golden and crispy.
- Serve: Carefully transfer the quesadilla ring to a serving platter. Garnish with the thinly sliced green onions if desired.
- Accompaniments: Fill a small bowl with salsa and place it in the center of the ring. Serve with additional small bowls of sour cream and guacamole on the side for dipping. Enjoy this festive and flavorful appetizer!
Notes
- Make sure the cream cheese is softened to room temperature to make mixing easier.
- Use a variety of colored bell peppers for a vibrant presentation.
- If you don’t have taco seasoning on hand, you can make your own with cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper.
- When rolling the cones, avoid overfilling to prevent the filling from spilling out while baking.
- Use cooking spray or brush oil on the tortillas before baking to get a crispier texture.
- The baking times may vary slightly based on your oven; watch for golden edges and melted cheese.
- This recipe works great with leftover rotisserie chicken or any cooked chicken.
- Serve immediately for best texture; the quesadilla ring is best enjoyed fresh out of the oven.
