Description
Make this visually impressive, shareable gluten-free quesadilla ring for a fun, interactive meal or appetizer perfect for gatherings.
Ingredients
Scale
- 20 8-inch or 6-inch gluten-free tortillas
- 5 cups cheese, sharp cheddar and Pepper Jack or Monterey Jack combination
- 3 cups chicken breasts, cooked and shredded
- 1 large red bell pepper, or a combination of red, orange or yellow peppers
- ½ cup white onion, finely diced
- ½ cup red onion, finely diced
- 1 ¼ cups salsa
- 2 tablespoons cilantro, for garnish
- 1 medium lime, cut into wedges for garnish
- 1 cup guacamole, optional, for serving
- 1 cup fresh salsa, optional, for serving
- 1 cup sour cream, optional, for serving
Instructions
- Preheat your 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.
- Slice the tortillas in half using a sharp knife.
- In a large mixing bowl, combine the cooked, shredded chicken, 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. Do not overfill. Tuck the pointed end of the cone under the edge of the glass bowl or jar. Place the cone seam side down on the baking sheet.
- Repeat with the remaining tortillas. The bottom layer will take about 12 cones. Sprinkle this layer with grated cheese.
- For the second layer, use another layer of the same size tortillas, or use small 6-inch tortillas sliced in half. Once you complete the second layer, sprinkle with cheese. You may make a third layer if you have extra tortillas.
- Remove the glass bowl from the center. Lightly spray the edges of the tortillas with olive oil using an oil mister.
- Transfer the baking sheet to the oven and bake for 15 to 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.
- Place the bowl back in the center of the ring and fill it with guacamole, salsa, pico de gallo, or sour cream. Sprinkle the ring of cones with finely chopped cilantro and serve with lime wedges.
Notes
- Use gluten-free tortillas that crisp up well when baked.
- You may substitute the shredded chicken with cooked, shredded turkey.
- Prep Time: 25 min
- Cook Time: 18 min
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cone
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 75
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