Pull-Apart Chicken Quesadilla Cones
Ingredients
- 4 cups shredded rotisserie chicken
- 1 cup diced onion
- 1 (10-oz) can diced tomatoes with green chiles, drained
- 1 (7-oz) can diced green chiles
- 3 cups shredded pepper Jack cheese, divided
- 3 cups shredded Cheddar cheese, divided
- 1 (8-oz) block cream cheese, softened
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 (20-count) pkg soft taco flour tortillas
- 1 (16-oz) container refrigerated salsa
- ¼ cup fresh cilantro leaves
Instructions
- Preheat oven to 375°F. Stir together chicken, onion, diced tomatoes, chiles, 2 cups shredded pepper-Jack, 2 cups shredded Cheddar, cream cheese, cumin, and chili powder in a large bowl until blended.
- Cut tortillas in half. Spread about 3 Tbsp chicken mixture over tortilla halves. Loosely roll up each tortilla into a cone shape, starting at the cut edge.
- Place a ramekin or other oven-proof bowl in the center of a parchment paper-lined large baking sheet.
- Arrange half of quesadilla cones in a ring, pointed ends toward the center, around the ramekin. Sprinkle quesadilla ring with remaining cheeses. Arrange remaining quesadilla cones in a ring over the first layer. Spray tortillas generously with cooking spray.
- Bake 20 to 25 minutes or until tortillas are golden brown. Carefully remove ramekin, and replace with a bowl of salsa. Sprinkle with cilantro leaves.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
753
|
753
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 42 | 42 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1882 | 1882 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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