This Blooming Quesadilla Ring is a fun and interactive appetizer perfect for parties. Mini quesadillas are arranged in a beautiful ring shape, making it a delightful pull-apart snack that guests will love.
Author:Elias Rodger
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:12 mini quesadillas
Category:Appetizer
Method:Baking/Skillet
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
12 small flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup finely chopped cooked chicken or seasoned ground beef (optional)
1/4 cup finely chopped red onion
1/4 cup finely chopped bell pepper (any color)
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste
Salsa, sour cream, or guacamole for serving
Instructions
Preheat oven to 375°F (190°C).
In a medium bowl, combine the shredded cheeses, optional chicken or beef, chopped red onion, bell pepper, and cilantro. Season with salt and pepper.
Lightly brush one side of each tortilla with olive oil.
Lay the tortillas flat and spread about 1/4 cup of the cheese mixture evenly over one half of each tortilla, leaving a small border.
Fold the other half of the tortilla over the filling to create a half-moon shape. Press the edges gently to seal.
Heat a large non-stick skillet over medium heat. Cook the quesadillas for 2-3 minutes per side, until golden brown and the cheese is melted. Cook in batches if necessary.
Arrange the cooked quesadillas in a circle on a baking sheet, overlapping them slightly to form a ring.
Bake for 5-7 minutes, or until the quesadillas are heated through and crispy.
Serve immediately with your favorite dipping sauces.
Notes
You can customize the filling with your favorite quesadilla ingredients.
For a vegetarian option, omit the chicken or beef and add black beans or corn.
Make sure not to overfill the tortillas to prevent them from opening during cooking.