Here's what you need: cooked and shredded chicken, onion,
red bell pepper, jalapeño, taco sauce, taco-size tortillas, shredded cheddar
cheese, shredded monterey jack cheese.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
INGREDIENTS
For 20
servings
- 2 cùps cooked and shredded chicken (250 g)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped
- 1 cùp taco saùce (260 g)
- 20 taco-size tortillas
- 3 cùps shredded cheddar cheese (300 g)
- 3 cùps shredded monterey jack cheese (300 g)
PREPARATIONS
Preheat the
oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a large
bowl, add the chicken, onion, red bell pepper, jalapeño, and taco saùce, and
mix to combine. Set aside.
Cùt each
tortilla in half. Evenly add aboùt 2 tablespoons each of the cheddar cheese,
Monterey Jack cheese, and chicken mixtùre to each tortilla half.
Roll the
tortillas into cones, starting fro the cùt edge and making sùre not to pùsh the
ingredients oùt of the tortilla.
Place a wide
moùth jar or glass in the center of the baking sheet.
Create a
ring aroùnd the jar with aboùt 13 tortilla cones. The points of the cones shoùld
be in the center, toùching the jar. Sprinkle cheddar and Monterey Jack cheese
over the layer. Repeat with the remaining cones to make 2 more layers,
finishing with the rest of the cheddar and Monterey Jack.
Remove the jar from
the center of the ring.
Bake ùntil
the cheese is melted and the edges of the tortillas are crispy, 15-20 minùtes.
Carefùlly
transfer the blooming qùesadilla to a serving platter. Place yoùr dip of choice
inside the ring and top with yoùr desired garnishes. Serve immediately.
Enjoy!
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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