Blooming Quesadilla Ring


Blooming Quesadilla Ring

Impress your guests with this blooming quesadilla ring! Quesadillas are a great appetizer and dinner recipe, but a quesadilla ring takes this easy, crowd-pleasing recipe to a whole new level!

Using tortilla shells that are cut in half, filled with chicken and cheese, and rolled up, then, placed in a giant ring. This pull-apart appetizer is always a fan favorite!

This blooming quesadilla ring recipe is a unique appetizer dish that everyone goes crazy over. This show-stopping appetizer is great for Thanksgiving, Christmas, New Year’s Eve and always a total hit at our Super Bowl party!

You can serve these quesadillas with your choice of sides and garnishes. I like to have sides of shredded lettuce, olives, salsa, guacamole, and sour cream.

That way each person can top it off and make their quesadilla however they like. Not only is this so delish, but it also looks amazing. It’s called the blooming quesadilla because it looks like a flower when it’s all put together!



20 soft flour tortillas
4 cups finely shredded colby and monterey jack cheese
3 cups shredded cooked skinless boneless chicken breast
1 yellow bell pepper seeded and diced
½ cup finely diced sweet yellow onion
½ cup finely diced red onion
½ cup salsa your favorite brand
1 cup taco sauce your favorite brand
2 cups finely shredded cheddar cheese
2 tablespoons fresh cilantro chopped (optional garnish)


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 and red onion, the salsa and the taco sauce. Stir well until all of the ingredients are completely incorporated.
Sprinkle 1 ½ 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 12-13 cones, sprinkle 3/4 cup of the shredded cheddar cheese on top of the ring.
Repeat the ring of cones for a second layer, and 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. (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. Any leftovers can be stored in the refrigerator in an airtight container.

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