Description
These Quesadilla Cones are a fun and delicious handheld appetizer featuring crispy baked flour tortillas filled with a savory mixture of shredded chicken, melted cheeses, black beans, corn, and veggies. Perfect for parties or a tasty snack, they’re served warm with sour cream, salsa, or guacamole for dipping.
Ingredients
Scale
Filling Ingredients
- 1 cup cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels (fresh, canned, or frozen)
- ¼ cup chopped red bell pepper
- ¼ cup chopped green onions
- 1 teaspoon taco seasoning
- 1 tablespoon olive oil
Other Ingredients
- 6 large flour tortillas
- Sour cream, salsa, or guacamole for dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quesadilla cones.
- Prepare Filling: In a mixing bowl, combine shredded chicken, cheddar and Monterey Jack cheeses, black beans, corn, red bell pepper, green onions, taco seasoning, and olive oil. Mix thoroughly to evenly coat ingredients.
- Shape Tortillas: Cut each large flour tortilla in half. Then form each half into a cone shape by overlapping the cut edges and securing with a toothpick.
- Fill Cones: Carefully fill each tortilla cone with about 2–3 tablespoons of the prepared filling mixture.
- Arrange for Baking: Place the filled cones upright in a muffin tin to hold their shape during baking.
- Bake: Bake in the preheated oven for 12–15 minutes, or until tortillas are golden and crispy and the cheese inside has melted completely.
- Cool and Serve: Let the cones cool slightly, then remove toothpicks. Serve warm with sour cream, salsa, or guacamole for dipping.
Notes
- To make this recipe vegetarian, omit the chicken and add extra black beans or sautéed vegetables.
- For a spicier flavor, include chopped jalapeños or a dash of hot sauce in the filling mixture.
