Blooming Chicken and Cheese Quesadilla Ring Recipe
This Blooming Quesadilla Ring is a fun and flavorful twist on traditional quesadillas. Layers of shredded chicken, diced peppers and onions, salsa, taco sauce, and a blend of cheeses are rolled into tortilla halves, arranged in a blooming flower shape around a glass jar, and baked until golden and melty. Perfect for parties or family dinners, this dish offers a festive presentation and delicious Tex-Mex flavors.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Quesadilla Shells
- 20 soft flour tortilla taco shells
Filling
- 3 cups cooked skinless and boneless chicken breast, shredded
- 1 yellow bell pepper, seeded and diced
- ½ cup sweet yellow onion, finely diced
- ½ cup red onion, finely diced
- ½ cup salsa, your favorite brand
- 1 cup taco sauce, your favorite brand
Cheeses
- 4 cups Colby and Monterey jack cheese, finely shredded
- 2 cups cheddar cheese, finely shredded
Garnish (optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place a large, wide-mouth glass jar in the center of the sheet to create the ring shape.
- Prepare Tortillas: Using a sharp knife or pizza cutter, cut each tortilla in half. Cover the halved tortillas with a clean, dry cloth to keep them flexible and prevent drying out while you prepare the filling.
- Make the Filling Mixture: In a large mixing bowl, combine the shredded cooked chicken, diced yellow pepper, yellow and red onions, salsa, and taco sauce. Stir thoroughly until all ingredients are well incorporated.
- Fill Tortillas: Sprinkle about 1½ to 2 tablespoons of the Colby and Monterey jack cheese into each tortilla half, followed by a generous spoonful of the chicken mixture.
- Form Cones: Carefully roll each stuffed tortilla half into a cone shape, ensuring not to squeeze out the filling. The narrow ends of the cones should be positioned touching the glass jar to create the blooming ring.
- Assemble Bottom Layer: Arrange approximately 12 to 13 cones around the jar forming the bottom layer. Once in place, evenly sprinkle ¾ cup of shredded cheddar cheese over this layer.
- Assemble Second Layer: Repeat the cone arrangement for the second ring atop the first, then top with 1 cup of Colby and Monterey jack cheese.
- Assemble Third Layer and Remove Jar: Add the final layer of cones to complete the ring. Carefully remove the glass jar from the center of the assembled quesadilla ring.
- Bake: Bake the assembled quesadilla ring in the preheated oven for 15 to 20 minutes, or until the cone edges turn golden brown and the cheese has melted fully.
- Transfer and Serve: Using the edges of the parchment paper, carefully lift and transfer the hot quesadilla ring onto a heat-safe serving plate.
- Garnish and Enjoy: Optionally sprinkle chopped fresh cilantro over the ring and serve warm with your favorite salsa or dipping sauce.
Notes
- Use soft flour tortillas for easy rolling without cracking.
- Customize the filling by adding jalapeños or black beans for extra flavor and texture.
- Ensure the tortillas are covered while assembling to keep them pliable and prevent drying out.
- The wide-mouth jar creates a perfect center for the ring — any similar-sized round container can be substituted.
- Serve immediately after baking to enjoy the cheese melty and warm.
- Leftovers can be refrigerated and reheated in an oven to maintain crispiness.
