Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the filling: In a large bowl, combine the shredded chicken, shredded cheddar and mozzarella cheese, softened cream cheese, sour cream, taco seasoning, salsa, green onions, and jalapeños (if using). Stir until well mixed and creamy.

Assemble the quesadilla ring:

• Lay one flour tortilla flat on the baking sheet.

• Spread about 1/4 of the chicken and cheese mixture evenly over the tortilla, leaving a small border around the edges.

• Place the second tortilla on top of the first and repeat the process with 1/4 of the mixture, layering the tortillas and filling.

• Once all 4 tortillas and fillings are layered, place a glass or small bowl in the center of the stack (this will help create the “bloom” shape as it bakes).

• Using a sharp knife or pizza cutter, cut the quesadilla stack into 8 equal wedges, but leave the center intact (around the bowl).

Shape the blooming ring: Carefully pull each wedge outward slightly to create the blooming shape, making sure the center stays intact.

Brush the ring with olive oil to help it crisp up and turn golden during baking.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the tortillas are golden and crispy.

Serve: Remove from the oven, carefully remove the bowl from the center, and garnish with fresh cilantro, if desired. Serve with extra salsa and sour cream on the side.