°20 soft tortillas
°4 cups of Colby and finely grated Monterey Jack cheese
°3 cups cooked boneless, shredded chicken breast
°1 yellow pepper, pitted also cutting to cube
°cup yellow onion,
°cup finely red onion
°½ cup of your favorite brand sauce
°1 cup taco sauce of your favorite brand
°2 c finely cheddar cheese
°2 tablespoons chopped coriander (optional garnish)
Preheat oven to 375 degrees.
Laying butter paper on baking tray.
Place a large, wide-mouthed glass bowl in the center of the baking tray.
Using a cutting board and a sharp knife, or pizza cutter, cut the tortillas in half.
Cover the tortillas in half with a clean, dry cloth and set aside.
In a large bowl, combine shredded cooked chicken, diced yellow pepper, finely chopped yellow and red onion, ketchup, and taco sauce.
Stir well until all ingredients are completely mixed.Sprinkle 1 to 2 tablespoons of the shredded Colby Monterey Jack cheese and chicken mixture.
Roll every of “stuffed” halved tortillas to a cone. Be careful not to crush the filling.
Once the bottom layer is complete, sprinkle about 12-13 cones 3/4 cup shredded cheddar cheese over the ring.
Repeat looping of cones for a second layer, and top with a cup of Colby and Monterey Jack cheese.Repeat for the third and final loop.
Removing glass jar from middle of cones.Bake for 15 to 20 minutes, or until the edges of the cones are golden and the cheese has melted.
Using the edges of the parchment paper, carefully transfer the quesadilla ring to a heat-safe serving dish. (If you want to trim off excess parchment, be careful not to touch the hot cheese)
Serve the quesadilla rings with your favorite sauce or dipping sauce.