Bloomin' Quesadillas Recipe

  • Ready in: 45 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes 10 servings.

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cooking methods

  • Bake


  1. Preheat oven to 425°F. Lightly spray a 12-inch round oven-proof serving platter with no-stick cooking spray. Place small serving bowl in center of platter. Set aside.
  2. In large skillet, heat oil over medium-high heat. Add chicken, peppers, onions and Sí Sí Cilantro Seasoning. Sauté until chicken is cooked through and veggies are softened, about 6-8 minutes. Cool slightly. Transfer to a cutting board and roughly chop. Place back in pan and toss with 1 cup Corn, Black Bean Salsa.
  3. Place 1 heaping tablespoon chicken mixture in tortilla half. Top with 1 heaping tablespoon cheese, Roll up tortilla into a cone shape. Place on platter with cut end touching bowl, tucking open edge under. Continue with 15 more tortilla halves. Sprinkle rolled tortilla ends near bowl with ½ cup cheese.
  4. Continue with remaining tortilla halves, creating a second layer, offsetting from first layer. Sprinkle remaining cheese near base of rolls. Remove bowl and bake 10-15 minutes.
  5. Meanwhile, in small bowl, combine sour cream and remaining salsa. Transfer to serving bowl. Place bowl in center of baked quesadillas.

Makes 10 servings.

Make Ahead: Prepare steps 2 and 5. Refrigerate in storage containers up to 1 day ahead.

Nutrition per Serving: Calories: 430 Total Fat: 24g Sat. Fat: 13g Cholest: 85mg Sodium: 950mg Carbs: 29g Fiber: 0g Sugar: 3g Protein: 24g

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