Blooming Quesadilla Ring is a pull-apart appetizer filled with creamy buffalo chicken, ranch, and plenty of melted cheese. Flour tortillas are rolled into individual cones, arranged in a ring, and baked until golden and crispy for an easy party appetizer everyone can pull apart and dip.
This is one of those appetizers that looks impressive when it comes out of the oven but is actually fun and simple to put together. I like placing a bowl of ranch or blue cheese dressing right in the center so everyone can grab a cheesy buffalo chicken quesadilla and dip as they go.
Why I Love This Recipe
Ingredient Notes
- Flour Tortillas: Medium flour tortillas are easy to cut and roll into the small cones that form the quesadilla ring.
- Chicken: Use any cooked, shredded chicken. Rotisserie chicken is a great shortcut, and leftover chicken works well too.
- Cream Cheese: Let it soften before mixing so it blends smoothly with the chicken, ranch, and buffalo sauce.
- Colby Jack Cheese: Adds plenty of cheesy flavor and melts nicely inside the quesadillas.
- Mozzarella Cheese: Gives the filling that extra gooey, cheesy texture.
- Ranch Dressing: Adds creaminess and balances the heat from the buffalo sauce.
- Buffalo Sauce: Gives the chicken filling its spicy buffalo flavor. You can adjust the amount slightly depending on how spicy you like it.
- Garlic Powder: Adds extra savory flavor without overpowering the buffalo sauce.
- Green Onions: Mix some into the filling and save a little extra for garnishing the finished quesadilla ring.
- Cooking Spray: Helps the tortillas become golden and crisp as they bake.
Be sure to check out the full recipe and ingredient list below
How to Make Blooming Quesadilla Ring
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, cream cheese, Colby Jack cheese, mozzarella cheese, buffalo sauce, ranch dressing, garlic powder, and green onions. Mix until well combined.
- Slice each tortilla in half to create 24 halves. Evenly divide the buffalo chicken filling onto the wide side of each tortilla half, leaving about a ½-inch border around the edges.
- Roll each tortilla half into a cone shape, folding tightly enough to hold its shape.
- Place a small, round bowl in the center of the prepared baking sheet. Arrange the rolled tortilla cones around the bowl, with the pointed ends facing the bowl, creating a circular layer. Sprinkle more shredded cheese over this first layer.
- Repeat with a second layer of tortilla cones, placing them on top of the first layer. Again, sprinkle more cheese over the top.
- Remove the round bowl from the center. Spray the entire ring generously with cooking spray, ensuring the tortillas crisp up in the oven.
- Bake for 20 minutes or until golden brown, and the cheese is melted and bubbly. Garnish with additional green onions. Place a small dish of ranch or blue cheese in the center for dipping, then serve while warm. Enjoy!
Tips I Found Helpful
- Soften the cream cheese: Room-temperature cream cheese is much easier to mix evenly with the chicken and sauces.
- Shred the chicken finely: Smaller pieces make the filling easier to portion and help the tortilla cones hold their shape.
- Don’t overfill the tortillas: A little filling goes a long way. Too much can make the cones difficult to roll and cause the filling to spill out while baking.
- Roll the cones tightly: Keep each tortilla cone snug so the filling stays inside and the ring holds together.
- Arrange them close together: Place the cones snugly in the pan to help support each other as they bake.
- Spray the tortillas lightly: A light coating of cooking spray helps the tortillas become golden and crispy.
- Watch toward the end: Tortilla edges can brown quickly, so check the ring during the last few minutes of baking.
- Serve it right away: This quesadilla ring is best while the tortillas are crispy and the cheese inside is hot and melty. 🧀🔥
Frequently Asked Questions
More Appetizer Recipes I Love
Yield: 24 Rings
Blooming Quesadilla
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Blooming Quesadilla Ring is a pull-apart appetizer filled with creamy buffalo chicken, ranch, cream cheese, and plenty of melted cheese.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Ingredients
- 12 medium-sized flour tortillas
- Cooking spray
- 4 cups cooked and shredded chicken (rotisserie works great)
- 8 oz cream cheese, softened
- 1 ½ cups shredded Colby Jack cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup ranch dressing
- ½ cup buffalo sauce
- 1 teaspoon garlic powder
- ½ cup sliced green onions (plus more for garnish)
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, cream cheese, Colby Jack cheese, mozzarella cheese, buffalo sauce, ranch dressing, garlic powder, and green onions. Mix until well combined.
- Slice each tortilla in half to create 24 halves. Evenly divide the buffalo chicken filling onto the wide side of each tortilla half, leaving about a ½-inch border around the edges.
- Roll each tortilla half into a cone shape, folding tightly enough to hold its shape.
- Place a small, round bowl in the center of the prepared baking sheet. Arrange the rolled tortilla cones around the bowl, with the pointed ends facing the bowl, creating a circular layer. Sprinkle more shredded cheese over this first layer.
- Repeat with a second layer of tortilla cones, placing them on top of the first layer. Again, sprinkle more cheese over the top.
- Remove the round bowl from the center. Spray the entire ring generously with cooking spray, ensuring the tortillas crisp up in the oven.
- Bake for 20 minutes or until golden brown and the cheese is melted and bubbly. Garnish with additional green onions. Place a small dish of ranch or blue cheese in the center for dipping, then serve while warm. Enjoy!
Notes
Use cooked, finely shredded chicken so the filling is easy to portion into the tortilla cones. Soften the cream cheese before mixing for a smooth filling. Don’t overfill the tortillas, and roll the cones tightly so they hold their shape. Arrange them snugly together and lightly spray with cooking spray before baking. Serve immediately while the tortillas are crispy and the cheese is hot and melted.
Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving: Calories: 950Total Fat: 49gSaturated Fat: 19gUnsaturated Fat: 30gCholesterol: 193mgSodium: 1664mgCarbohydrates: 61gFiber: 4gSugar: 4gProtein: 61g
