Description
This Blooming Chicken Quesadilla Ring is a fun and delicious appetizer perfect for gatherings. Layers of flour tortillas are filled with a savory mix of sautéed onions and bell peppers, seasoned shredded chicken, cream cheese, sour cream, and melted cheddar and mozzarella cheeses. Baked to golden perfection, this ring serves 24 and pairs wonderfully with salsa, guacamole, and sour cream for dipping.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 2 bell peppers (red, yellow, green, or orange, sliced)
- 3 green onions, thinly sliced (for garnish)
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
- Additional ¼ cup shredded mozzarella cheese
Protein
- 3 cups cooked shredded chicken (rotisserie or homemade)
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 ½ tablespoons taco seasoning
- 12 medium flour tortillas (10″ – 12″)
- Cooking spray or oil (for brushing edges)
- Salsa (for serving)
- Guacamole (for serving)
- Sour cream (for serving)
Instructions
- Preheat Oven: Set your oven to 375℉ and line a large baking sheet or pizza tray with parchment paper or lightly grease it with foil to prevent sticking.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onion and bell peppers. Cook, stirring often, until softened and golden brown, about 5-6 minutes. Remove from heat and allow to cool.
- Prepare Chicken Filling: In a large bowl, combine the cream cheese, sour cream, lime juice, ¼ cup shredded mozzarella, ¼ cup shredded cheddar cheese, and taco seasoning. Mix until smooth and evenly blended.
- Combine Filling Ingredients: Add the shredded cooked chicken and cooled sautéed vegetables to the cheese mixture. Stir gently to combine evenly, ensuring all components are well incorporated.
- Prepare Tortillas: Slice each of the 12 flour tortillas in half, creating 24 halves.
- Fill Tortillas: Spoon about 1.5 to 2 tablespoons of the chicken mixture onto each tortilla half, spreading it evenly and leaving a small border around the edges to prevent filling from spilling.
- Roll Tortillas: Roll each filled tortilla half tightly into a cone shape. Ensure they are snug but not overly pressed to avoid filling leakage.
- Arrange Base Layer: Place a small round bowl in the center of the prepared baking sheet. Arrange half of the rolled tortilla cones around the bowl with points touching it to form the ring’s base.
- Add Cheese Layer: Sprinkle half of the remaining ¼ cup shredded cheddar and ¼ cup shredded mozzarella cheese over the base layer of cones.
- Arrange Top Layer: Place the remaining cones on top, aligning them evenly to form a second layer, then sprinkle the remaining cheddar and mozzarella cheeses on top. Remove the center bowl carefully.
- Prepare for Baking: Lightly coat the edges of the tortilla cones with cooking spray or brush with oil to promote crispiness during baking.
- Bake: Place the quesadilla ring in the oven on the middle rack. Bake for 15-20 minutes or until cheese is melted and edges of the tortillas turn crispy and golden brown.
- Garnish and Serve: Carefully transfer the baked quesadilla ring to a serving platter. Garnish with thinly sliced green onions if desired.
- Add Dips: 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 for dipping. Enjoy your delicious appetizer!
Notes
- For the chicken, rotisserie chicken works great for convenience, but homemade cooked shredded chicken is equally good.
- You can substitute the sour cream with plain Greek yogurt for a tangier flavor and added protein.
- Feel free to mix different colored bell peppers for a colorful presentation.
- Make sure cream cheese is at room temperature to ensure smooth mixing.
- If you prefer a spicier kick, increase the taco seasoning or add chopped jalapeños to the filling.
- Cooking spray can be replaced with a light brush of olive oil for crispier edges.
- Serve immediately for best texture; leftovers can be reheated but may lose some crispiness.
