Pull-Apart Chicken Quesadilla Cones
Pull-Apart Chicken Quesadilla Cones are cheesy, shareable bites filled with chicken and mashed potatoes. A fun, family-style snack perfect for busy afternoons.
Prep Time:
30 min
Cook Time:
25 min
Servings:
10
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Ingredients
- 4 Cups shredded rotisserie chicken
- 7 Ounces can diced green chiles
- 3 Cups shredded pepper Jack cheese divided
- 3 Cups shredded Cheddar cheese divided
- 2 Tsp ground cumin
- 2 Tsp chili powder
- 20 Count soft taco flour tortillas
- 12 Ounces Bob Evans Garlic Mashed Potatoes Single Serve
- 16 Ounces refrigerated salsa
- ¼ Cup fresh cilantro leaves
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Bob Evans Garlic Mashed Potatoes Single ServeInstructions
- Preheat oven to 375°F.
- Stir together chicken, chiles, 2 cups shredded pepper-Jack, 2 cups shredded Cheddar, cumin, and chili powder in a large bowl until blended.
- Cut tortillas in half.
- Spread about 2 Tbsp mashed potatoes and 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.
Assemble ring of quesadillas; cover and refrigerate up to 2 days before baking.
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