*Ingredients
°2 cups cooked and shredded chicken
°1 onion, chopped
°1 red bell pepper, chopped
°1 jalapeno, chopped
°1 cup taco sauce
°20 taco-sized tortillas
°3 cups grated cheddar cheese
°3 cups grated Monterey Jack cheese
*Methods
Preheat the oven to 375˚F. Line baking sheet with paper. In a large bowl, add the chicken, onion, red pepper, jalapeño, and taco sauce, and toss to combine. Put aside.
Cut each tortilla in half. Evenly add about 2 tablespoons of cheddar cheese, Monterey Jack cheese and chicken mixture to each tortilla half.
Roll the tortillas into cones, starting with the cut edge and being careful not to push the ingredients out of the tortilla.
Place a wide-mouthed jar or glass in the center of the baking sheet.
Create a ring around the jar with about 13 tortilla cones. The tips of the cones should be in the center, touching the pot. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with remaining cones to make 2 more layers, ending with remaining Cheddar and Monterey Jack.
Remove the pot from the center of the ring. Bake until cheese is melted and edges of tortillas are crisp, 15 to 20 minutes.
Gently transfer the floral quesadilla to a serving platter. Place the dip of your choice inside the ring and top with your desired toppings. Serve immediately.
Enjoy !
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