Description
This Blooming Chicken Quesadilla Ring is a fun and festive twist on classic quesadillas, perfect for parties and gatherings. It features a cheesy chicken and veggie filling wrapped in tortillas, arranged in a blooming flower shape and baked until golden and crispy. Served with salsa, guacamole, and sour cream for dipping, it’s a crowd-pleaser with its combination of gooey melted cheese, tender chicken, and vibrant sautéed peppers and onions.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, thinly sliced
- 2 bell peppers (red, yellow, green, or orange), sliced
- 3 green onions, thinly sliced
Dairy
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup mozzarella cheese, shredded (plus an additional ¼ cup for topping)
- ¼ cup cheddar cheese, shredded (plus an additional ¼ cup for topping)
Protein
- 3 cups cooked chicken, shredded (rotisserie or homemade)
Other
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1½ tablespoons taco seasoning
- 12 medium flour tortillas (10″ – 12″ size, sliced in half)
- Cooking spray or oil for brushing
- Salsa (for serving)
- Guacamole (for serving)
- Sour cream (for serving)
Instructions
- Preheat Oven: Set your oven to 375℉ and prepare a large baking sheet or pizza tray by lining it with parchment paper or greasing it with foil to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large frying pan or skillet over medium heat. Add the sliced onion and bell peppers, sautéing until softened and golden brown, about 5-6 minutes. Stir frequently to ensure even cooking. Once done, set aside to cool.
- Prepare Chicken Filling: In a large bowl, combine room temperature cream cheese, sour cream, lime juice, shredded mozzarella and cheddar cheeses, and taco seasoning. Mix thoroughly until smooth and well blended.
- Add Chicken and Veggies: Fold the shredded cooked chicken and the cooled sautéed onions and peppers into the cream cheese mixture. Stir gently until evenly combined and set aside.
- Prepare Tortillas: Slice each of the 12 medium flour tortillas in half, creating 24 semicircles.
- Fill Tortillas: Evenly distribute the chicken mixture among the tortilla halves, spreading about 1.5 to 2 tablespoons on each, leaving a small border around the edges.
- Roll Tortillas: Carefully roll each filled tortilla half into a cone shape, ensuring they are tight enough to hold together but not so tight that the filling squeezes out.
- Arrange Base Layer: Place a small round bowl in the center of the baking tray as a guide. Arrange half of the cones around the bowl with the pointed ends touching it, forming the first layer of the ring.
- Add Cheese Layer: Sprinkle half of the remaining shredded cheddar and mozzarella cheese over the base layer cones evenly.
- Arrange Second Layer: Place the remaining cones on top of the base layer in a similar circular pattern. Sprinkle with the remaining shredded cheddar and mozzarella cheese. Remove the bowl carefully from the center.
- Prepare for Baking: Lightly spray the tortilla edges with cooking spray or brush them with oil to help crisp the edges when baked.
- Bake: Bake the quesadilla ring in the preheated oven on the middle rack for 15-20 minutes, or until the cheese is fully melted and the tortilla edges are golden and crispy.
- Garnish: Remove the ring from the oven and carefully transfer it to a serving platter. Garnish with the thinly sliced green onions for color and added flavor.
- Serve: Fill a small bowl with salsa and place it in the center of the ring. Serve additional bowls of sour cream and guacamole alongside for dipping. Enjoy this festive and delicious appetizer or meal!
Notes
- You can substitute plain Greek yogurt for sour cream for a lighter option.
- Use any cooked chicken you prefer, such as rotisserie or grilled chicken.
- Adjust taco seasoning amount to taste for spice level preference.
- Make sure the cream cheese is at room temperature for easy mixing.
- Use a baking tray with sides to catch any melted cheese drips.
- Serve immediately for the best crispy texture; leftovers can be reheated but may lose crispiness.
