Blooming Quesadilla Ring Appetizer (Print)

Mini cheese quesadillas arranged in a blooming ring, baked golden and served with salsa and sour cream dips.

# Components:

→ Quesadillas

01 - 16 small flour tortillas, 5-6 inches diameter
02 - 2 cups shredded cheddar cheese
03 - 2 cups shredded Monterey Jack cheese
04 - 1 cup cooked black beans, drained and rinsed
05 - 1 small red bell pepper, finely diced
06 - 1 small green onion, thinly sliced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper to taste
11 - 2 tablespoons unsalted butter, melted

→ Garnish and Dipping

12 - 1/4 cup fresh cilantro, chopped
13 - 1 cup prepared salsa
14 - 1/2 cup sour cream
15 - 1 avocado, sliced (optional)
16 - Lime wedges (optional)

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine cheddar cheese, Monterey Jack cheese, black beans, diced red bell pepper, sliced green onion, cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly.
03 - Cut each tortilla in half to create 32 semicircles.
04 - Place 1 tablespoon of cheese mixture on each tortilla semicircle. Fold the straight edge over the filling to form a triangle and press gently to seal.
05 - Arrange quesadilla triangles with points facing inward and slightly overlapping in a tight ring on the baking sheet to create a blooming flower shape.
06 - Brush the tops of all quesadilla triangles with melted butter.
07 - Bake for 18-20 minutes until tortillas are golden brown and cheese is melted.
08 - Slide the blooming ring onto a serving platter and sprinkle with fresh chopped cilantro.
09 - Place salsa, sour cream, and avocado slices in small bowls in the center of the ring. Serve with lime wedges.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you really only spent twenty minutes prepping.
  • Everyone instinctively gravitates toward the center to dip, so it becomes this natural focal point for conversation.
  • The cheese gets all melty and the tortillas crisp up in a way that solo quesadillas never quite achieve in a pan.
  • It's vegetarian-friendly but flexible enough for add-ins if you want to sneak in chorizo or chicken.
02 -
  • Don't overstuff the filling or it oozes out during baking and burns on the sheet—a tablespoon per semicircle is the sweet spot.
  • Make sure your black beans are truly drained and patted dry, or excess moisture will make the tortillas soggy instead of crispy and golden.
  • Brush every single triangle with butter, even the overlapped parts, so they all cook evenly and turn that beautiful golden color.
03 -
  • Melt your butter just before brushing so it distributes smoothly and clings to every tortilla edge instead of pooling at the bottom.
  • Cut your tortillas in half just before filling them—pre-cut tortillas dry out and become harder to fold without cracking.
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