Description
This Blooming Quesadilla Ring is a crowd-pleasing appetizer featuring rolled, stuffed tortilla cones filled with a cheesy chicken mixture. Baked until golden and crispy, it’s served with a creamy avocado dipping sauce, making it perfect for parties or family gatherings.
Ingredients
Quesadilla Filling
- 3 cups shredded, cooked chicken (from 1 rotisserie chicken)
- 1/2 cup store-bought jalapeño pimiento cheese (4 oz.)
- 1/4 cup coarsely chopped fresh cilantro, plus more for garnish
- 1 Tbsp. hot sauce (such as Cholula)
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 8 oz. pepper Jack cheese, shredded (about 2 cups)
- 6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups)
Tortillas
- 16 (6-inch) flour tortillas
Other
- Cooking spray
Avocado Dipping Sauce
- 2 pitted and peeled large avocados
- 1 stemmed medium jalapeño chile
- 3/4 cup sour cream
- 1/2 cup fresh cilantro
- 1/4 cup water
- 2 Tbsp. fresh lime juice
- 1 1/2 tsp. kosher salt
Instructions
- Prepare oven and baking sheet: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper and place a 4-inch-wide ovenproof ramekin in the center. Set aside.
- Mix quesadilla filling: In a large bowl, combine shredded cooked chicken, store-bought jalapeño pimiento cheese, chopped fresh cilantro, hot sauce, kosher salt, and black pepper. Stir until all ingredients are well mixed and set aside. In a separate medium bowl, mix shredded pepper Jack and sharp Cheddar cheeses together, reserving 1 cup of this cheese blend in a small bowl for later use.
- Stuff and roll tortillas: Cut each 6-inch flour tortilla in half. Take one tortilla half at a time and evenly sprinkle 1 tablespoon of the cheese blend over it. Top with 1 tablespoon of the chicken mixture. Fold one corner of the tortilla over to cover half the filling, then fold again to fully enclose the filling, forming a cone shape. Place the cone seam side down. Repeat with all tortilla halves, cheese, and chicken mixture.
- Arrange rolled tortillas: On the prepared baking sheet, arrange half of the tortilla cones seam side down around the ramekin in an even layer, with the pointed ends touching the ramekin. Sprinkle half of the reserved cheese blend over these cones. Repeat with the remaining cones and cheese blend, stacking the cones seam side down on top of the first layer. Lightly spray the entire quesadilla ring with cooking spray to aid crisping.
- Bake quesadillas: Bake in the preheated oven for about 20 minutes, or until the cheeses are fully melted and the tortilla edges are crispy and golden brown. Remove from oven and let cool for 5 minutes.
- Prepare avocado dipping sauce: While the quesadilla ring bakes, combine peeled avocados, stemmed jalapeño, sour cream, fresh cilantro, water, lime juice, and kosher salt in a food processor. Process until smooth, about 1-2 minutes.
- Serve: Serve the baked blooming quesadilla ring warm, garnished with extra chopped cilantro and accompanied by the avocado dipping sauce for dipping.
Notes
- Use fresh, warm tortillas for easier rolling and folding.
- You can substitute rotisserie chicken with homemade shredded cooked chicken or turkey.
- If you prefer less spice, omit the hot sauce or jalapeño in the dipping sauce.
- The ramekin in the center helps maintain the ring shape while baking.
- Make sure to spray the quesadilla ring before baking to get crispy edges.
- Leftover quesadilla ring can be reheated in a 350°F oven for about 10 minutes to re-crisp.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
