My son-in-law made this for dinner and we all loved it! Wasn’t about to leave without the recipe… will be making soon!” Must express something to keep getting my recipes..

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2. Prepare the Filling

In a large bowl, combine shredded chicken, diced bell pepper, diced onion, chopped jalapeño (if using), salsa / taco sauce, and seasoning (taco seasoning, cumin, garlic powder, salt, pepper).

Mix well until everything is evenly coated.

Stir in about half of the shredded cheeses (reserve the other half for layering / topping).

Taste the mixture and adjust seasonings if needed.

3. Cut & Lay Out Tortillas

Cut each tortilla in half (straight across) so each half becomes one cone.

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Keep them covered under a cloth so they don’t dry out while you work.

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4. Fill & Roll Cones

Take one tortilla half. On the wide (flat) end, place ~2 tablespoons of the filling + cheese mixture, leaving a small margin at the edges so filling stays inside.

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Starting from the cut edge, roll into a cone (or “little tube”), folding carefully so filling doesn’t spill out. Don’t press too hard.

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Place the rolled cone, pointed end inward, around the central jar on your baking sheet, creating a ring. The pointed end should touch or lean toward the jar.

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Continue placing cones around the jar to form a full bottom ring (often ~12–13 cones). Sprinkle some of the reserved cheese over this layer.

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5. Build Additional Layers

On top of the first ring, nest additional cones (one cone’s base fitting between two cones below) to build successive layers upward, forming a “flower” or blooming look. Sprinkle cheese between layers.

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You may do 2 or 3 layers depending on how many cones you have. Top with remaining cheese.

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Once ring is complete, remove the jar / glass from the center. You now have a hollow center that can hold dip.

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6. Bake the Ring

Optionally, lightly spray or brush the outer edges of tortillas with oil to help crisp them. (Flavour & Savour’s gluten-free version suggests spraying edges lightly for crispiness.)

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Bake in preheated oven for 15–20 minutes, or until the tortilla edges are golden and crispy, cheese is melted and chewy.

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Keep an eye on browning; if the edges darken too much, tent with foil.

7. Cool Slightly & Transfer

Remove from oven. Let it sit ~2–3 minutes until slightly firm but still warm.

Using the parchment edges (or a spatula), carefully slide the quesadilla ring onto a round serving plate or platter.

8. Fill Center & Garnish

In the center space, place a bowl or ramekin of dip: salsa, guacamole, sour cream, queso, pico de gallo, etc.

Sprinkle chopped cilantro, green onions, or jalapeño slices on top for color and flavor.

Serve immediately while warm and crisp.

Timing & Workflow Table

Here’s how to plan your time:

Step Approx Time

Preheat, prep baking sheet & jar 5 min

Prepare filling (chicken mix) 10–15 min (if chicken already cooked)

Cut tortillas & keep covered 2–3 min

Fill & roll cones 10 min

Arrange rings + layer + cheese 5–7 min

Bake 15–20 min

Cool slightly & transfer 2–3 min

Fill dip & garnish 2 min

Total active time ~50 minutes (assuming chicken prepped)

Total including baking & transfer ~1 hour

If you cook or shred chicken ahead of time, the process goes faster.

Tips, Variations & Troubleshooting

To get a stellar result (and adapt to your preferences), here are lots of tips, flavor twists, and fixes.

Tips for Best Results

Use freshly shredded cheese (not pre-shredded bagged cheese) — it melts better and has better texture.

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Warm or soften tortillas slightly (microwave few seconds or wrap in clean cloth) to reduce cracking when rolling.

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Don’t overfill cones (too much filling → leaks) — leave a margin near edges.

Roll gently but firmly — you want the cone to hold its shape.

Use a pan with enough room; if baking multiple rings, give space.

Remove jar from center only after arrangement, before baking.

Spray edges lightly with oil to enhance crispness.

Keep an eye on browning; tent with foil if needed the last few minutes.

Serve immediately — the crispiness diminishes over time.

Flavor & Filling Variations

Buffalo chicken version: mix shredded chicken + buffalo sauce + cream cheese + cheese + ranch — then follow same ring method. (Seen in “Buffalo Chicken Blooming Quesadilla”)

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Vegetarian version: replace meat with black beans, corn, sautéed mushrooms, or a bean & veggie mix.

Spicy version: add more jalapeños, hot sauce, chipotle, or spicy cheese.

Cheese changes: use pepper jack, queso fresco, Oaxaca, or mix of cheeses for varied melt/flavor.

Layer fillings: you can layer cheese / filling / veggie in some layers and different in others.

Single-layer ring: if you have fewer tortillas, make one layer only.

Southwest twist: add corn kernels, green chiles, cilantro-lime layers.

Sauce topping: after baking, drizzle crema, chipotle mayo, or salsa verde over top.

Garnish boldly: pico de gallo, avocado slices, sliced radish, pickled jalapeño, cilantro.

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