Make this Blooming Quesadilla Ring for a twist on a classic chicken quesadilla recipe. This recipe is perfect to serve as a weeknight meal or as an appetizer with your favorite toppings.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and place a large wide mouth jar in the center of the baking sheet.
In a large bowl, combine the shredded chicken, salsa, taco seasoning, diced bell peppers and diced onions. Mix well to ensure the filling is evenly seasoned.
Cut all the tortillas in half.
Top each tortilla half with a few tablespoons of the chicken mixture and a few tablespoons of the shredded cheese. Then roll the tortillas into a cone. Then place the corn (small pointed end towards the center) on the baking sheet around the jar.
Place approximately 12-14 cones around the jar on the baking sheet and sprinkle with some of the shredded cheese.
Sprinkle the approximately ¾ cup of the shredded cheese on top of the cones.
Continue this process to make another ring of tortillas on top of that ring and top with another ¾ cup of the shredded cheese.
Repeat the process for a 3rd layer of quesadillas around the jar but do not top with the shredded cheese. Carefully remove the glass jar from the center of the pan.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the edges of the tortillas are golden and crispy.
Remove the blooming quesadilla ring from the oven and using the parchment paper place it on a serving platter. Serve with salsa, sour cream, and guacamole in the center of the ring. Enjoy!
Notes
You can use any type of cooked shredded chicken for this recipe. Rotisserie chicken, shredded chicken breast or thighs will all work great. You can also easily substitute with browned ground beef as well. This quesadilla ring is best served fresh, but you can refrigerate any leftovers in an airtight container for up to 5 days. You can easily reheat the leftovers in an oven, microwave or air fryer.