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Quesadillas are one of those Mexican recipes that everyone loves to make. There are loads of fillings you can add and they are always quick to make. But with this recipe, you can make a Blooming Quesadilla Ring where the cones of tortillas are arranged around a tasty sauce. They are delicious and look amazing on the table too!
If you are more of a fan of beef in your quesadillas, then try this simple Cheesy Beef Quesadilla recipe. Or for fans of the sheet pan, make these Sheet Pan Quesadillas to feed the whole family at once.
MORE RING RECIPES:
Taco Ring | Breakfast Crescent Ring
Ingredients for Blooming Quesadilla Ring
You will need:
- 20 soft flour tortilla taco shells
- 4 cups Colby and Monterey Jack cheese, finely shredded
- 3 cups cooked skinless and boneless chicken breast, shredded
- 1 yellow bell pepper, seeded and diced
- 1/2 cup sweet yellow onion, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup salsa, your favorite brand
- 1 cup taco sauce, your favorite brand
- 2 cups cheddar cheese, finely shredded
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Substitutions and Additions
Chicken: If you prefer, you can use ground beef in place of the chicken in the recipe. Cook it first before adding it in place of the chicken below.
Tortillas: Swap the flour tortillas for other types such as corn tortillas or even flavored ones to add something different to the recipe.
How to Make This Blooming Quesadilla Ring Recipe
STEP ONE: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Put a large wide-mouth glass jar in the center of the baking sheet.
STEP TWO: Using a cutting board and a sharp knife or a pizza cutter, cut the tortillas in half. Cover the halved tortilla’s with a clean dry cloth and set aside.
STEP THREE: In a large mixing bowl combine the shredded cooked chicken, diced yellow pepper, finely diced yellow, finely diced red onion, salsa, and taco sauce. Stir well until all of the ingredients are completely incorporated.
STEP FOUR: Sprinkle 1 1/2 to 2 tablespoons each of the shredded Colby and Monterey Jack cheeses and the chicken mixture.
STEP FIVE: Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small pointed ends of the cones need to touch the wide-mouth jar and form a ring around the jar.
STEP SIX: Once you have made a complete bottom layer, about 12 to 13 cones, sprinkle 3/4 cup of the shredded cheddar cheese on top of the ring.
STEP SEVEN: Repeat the ring of cones for a second layer. Then top with 1 cup of the Colby and Monterey jack cheese.
STEP EIGHT: Repeat for the 3rd and final ring. Remove the glass jar from the center of the cones.
STEP NINE: Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.
STEP TEN: Using the edges of the parchment paper, carefully transfer the quesadilla ring to a heat-safe serving plate.
PRO TIP: If you want to trim the excess parchment paper, be very careful not to touch the hot cheese!
STEP ELEVEN: Serve the quesadilla ring with your favorite salsa or dipping sauce.
Storage
IN THE FRIDGE: You can store any leftovers in the fridge. Allow them to cool and pop the portions in an airtight container then keep in the fridge for 3 to 4 days.
IN THE FREEZER: Freezing the quesadillas is a great way to save any leftovers. Let them cool then add to a freezer bag or an airtight container. Freeze for up to 3 months then defrost thoroughly before reheating. Only freeze the dipping sauce if the packet recommends this.
This tasty Blooming Quesadilla Ring is a fun way to serve quesadillas and brings that Mexican buffet feel to your dining table. This appetizer also works as a lunch dish and can easily be increased if you have lots of mouths to feed.
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Blooming Quesadilla Ring
Ingredients
- 20 soft flour tortilla taco shells
- 4 cups colby and monterey jack cheese finely shredded
- 3 cups cooked skinless and boneless chicken breast shredded
- 1 yellow bell pepper seeded and diced
- 1/2 cup sweet yellow onion finely diced
- 1/2 cup red onion finely diced
- 1/2 cup salsa your favorite brand
- 1 cup taco sauce your favorite brand
- 2 cups cheddar cheese finely shredded
- 2 tbsp fresh cilantro chopped, optional garnish
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Put a large, wide mouth glass jar in the center of the baking sheet.
- Using a cutting board and a sharp knife or a pizza cutter, cut the tortilla’s in half. Cover the halved tortilla’s with a clean dry cloth and set aside.
- In a large mixing bowl combine the shredded cooked chicken, diced yellow pepper, finely diced yellow, finely diced red onion, salsa, and taco sauce. Stir well until all of the ingredients are completely incorporated.
- Sprinkle 1 1/2 to 2 tablespoons each of the shredded colby monterey jack cheese and the chicken mixture.
- Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small pointed ends of the cones need to touch the wide mouth jar and form a ring around the jar.
- Once you have made a complete bottom layer, about 12 to 13 cones, sprinkle 3/4 cup of the shredded cheddar cheese on top of the ring.
- Repeat the ring of cones for a second layer. Then top with 1 cup of the colby and monterey jack cheese.
- Repeat for the 3rd and final ring. Remove the glass jar from the center of the cones.
- Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.
- Using the edges of the parchment paper, carefully transfer the quesadilla ring to a heat safe serving plate. TIP: If you are wanting to trim the excess parchment paper, be very careful not to touch the hot cheese.
- Serve the quesadilla ring with your favorite salsa or dipping sauce.
Such a great appetizer – easy and fun with great flavor!!!!