This Blooming Quesadilla Ring makes a fun party quesadilla platter. Tortilla cones filled with chicken, cheese, peppers and salsa form a ring that's sprinkled with cheese then baked until crispy. Serve these quesadilla rolls with guacamole, fresh salsa or sour cream!
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Put a small glass prep bowl or wide mouth jar in the center of the baking sheet.
Using a sharp knife, slice the tortillas in half.
In a large mixing bowl, combine the cooked, shredded chicken (or turkey), diced red pepper, finely diced yellow and red onion and the salsa.
Add 2 tablespoons of cheese and 2 tablespoons of the chicken mixture to one half of a tortilla.
Starting at the cut end, roll the tortilla into a cone shape. It's important not to overfill, or the filling will spill out. It may look like it's not enough filling, but once the cheese melts, this will be the perfect amount. Place seam side down on the baking sheet. Tuck the pointed end of the cone under the edge of the glass bowl or jar.
Repeat with the remaining tortillas. The bottom layer will take about 12 cones. Sprinkle the layer with grated cheese.
For the second layer, you can either make another layer of the same size tortillas, or use small 6-inch tortillas, sliced in half. Once you have completed the second later, sprinkle with cheese. If you like, you can make a third layer (You'll need extra tortillas.)
Remove the glass bowl from the center. Using an oil mister, lightly spray the edges of the tortillas with olive oil. The oil will help the tortillas become brown and crispy.
Transfer the baking sheet to the oven and bake for 15 - 18 minutes or until the edges of the tortilla cones are lightly browned and crispy and the cheese has melted.
Very carefully lift the edges of the parchment paper and slide the quesadilla ring onto a round serving plate or board. If you like, you can trim the parchment paper.
Place the bowl back in the center of the ring and fill it with guacamole or more salsa, pico de gallo or sour cream. Sprinkle the ring of cones with finely chopped cilantro (optional) and serve with lime wedges.
Notes
If gluten is not a problem, you can use any type of flour tortilla. To keep this blooming quesadilla ring gluten-free, use tortillas made from rice or corn. Make sure that the tortillas you use are pliable. Some corn tortillas are quite thick and may split when you roll them. I use rice tortillas and small white corn tortillas.