The finest appetizer is this Blooming Quesadilla Ring! Use tortilla shells that have been sliced in half and filled with chicken and cheese before being wrapped up and put in a big ring. This pull-apart appetizer is usually a crowd-pleaser!
INGREDIENTS
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
cup finely diced
sweet yellow onion cup finely diced red onion
cup salsa your
favorite brand
1 cup taco sauce
2 cups finely
shredded cheddar cheese
2 tablespoons fresh
cilantro chopped
Prepare the oven to
375°F. Using parchment paper, line a baking sheet. In the center of the baking
sheet, place a big, wide-mouthed glass jar.
Cut the tortillas
in half using a cutting board and a sharp knife or a pizza cutter. Place aside
the divided tortillas with a clean dry towel.
Mix the shredded
cooked chicken, chopped yellow pepper, finely diced yellow and red onion,
salsa, & taco sauce in a large mixing dish. Mix till all of the ingredients
are thoroughly combined. Sprinkle with 1/2 to 2 tablespoons of the shredded Colby
Monterey jack cheese with the chicken mixture.
Roll each
"filled" divided tortilla into a cone shape. Take care not to squash
the filling out. The tiny, pointy ends of the cones must contact and create a
ring around the wide-mouth jar.
Sprinkle three-quarters
of a cup of the shredded cheddar cheese on top of the ring once you've
completed the bottom layer. Duplicate the cone ring for a second layer, then
top with a cup of the Colby and Monterey jack cheese.
Repeat with the
third and last ring. Remove the glass jar from the cones' core.
Bake the cones for
fifteen to twenty minutes, till the rims are golden brown and the cheese has
melted.
Transfer the
quesadilla ring to a heat-safe serving platter using the parchment paper edges
Serve the
quesadilla ring with salsa or dipping sauce of your choice. Any leftovers can
be kept in an airtight jar in the refrigerator.
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