Description

This blooming quesadilla ring is a pull-apart, party-friendly version of everyone’s favorite cheesy snack. Mini quesadillas are stuffed with seasoned meat and melted cheese, folded and baked into a golden, blooming ring. Serve it with salsa, guac, or sour cream for the ultimate appetizer or fun dinner!

Ingredients

8 small flour tortillas (taco size, 6-inch)
2 cups shredded rotisserie chicken (or cooked ground beef/turkey)
1 tablespoon taco seasoning
1 tablespoon olive oil
1 1/2 cups shredded Mexican blend or cheddar cheese
1 cup shredded mozzarella
1/4 cup chopped cilantro (optional)
1/4 cup sliced green onions (optional)
1/2 cup salsa, for dipping
1/2 cup sour cream or guacamole, for serving

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix the filling: In a skillet, heat olive oil over medium heat. Add shredded chicken and taco seasoning. Stir until well coated and heated through. Let cool slightly, then mix in the cheeses.
Assemble the ring:
- Cut each tortilla in half.
- Place 1–2 tablespoons of the filling on the straight edge of each half, then roll into a cone with the point in the center.
- Arrange the rolled halves in a ring on the baking sheet, overlapping slightly with points inward to form a blooming “flower” shape.
Bake: Bake for 15–20 minutes, or until golden and the cheese is melted.
Garnish and serve: Sprinkle with cilantro or green onions if using. Place a bowl of salsa, guac, or sour cream in the center for dipping.

Notes

Add sautéed peppers, onions, or black beans for extra flavor and color.
You can prep this ahead of time and refrigerate, then bake just before serving.

Great with leftover taco meat or shredded pork.