Description
These Quesadilla Cones are a fun and delicious twist on the classic quesadilla, filled with a flavorful mixture of sautéed peppers, onions, seasoned shredded chicken, and melted cheddar cheese. Perfectly crispy on the outside and gooey inside, they make a great snack or meal, served with sour cream and fresh coriander.
Ingredients
Scale
Filling
- 1 tbsp olive oil
- 1 red onion, diced
- 2 bell peppers (any color), diced
- 2 cups shredded cooked chicken
- 1 tbsp fajita seasoning
- 1/2 cup salsa
Quesadilla Cones
- 4 large flour tortilla wraps
- 1 1/2 cups shredded cheddar cheese
- Oil spray
- Sour cream, for serving
- Fresh coriander (cilantro), chopped, for serving
Instructions
- Preheat the oven (optional): Preheat your oven to 180°C (350°F) if you intend to bake the quesadilla cones instead of air frying.
- Sauté the vegetables: In a large pan, heat the olive oil over medium heat. Add the diced red onion and diced bell peppers. Fry, stirring occasionally, until the vegetables are softened and slightly charred, about 5-7 minutes.
- Prepare the filling: In a large mixing bowl, combine the shredded cooked chicken with the fajita seasoning and salsa. Add the sautéed peppers and onions to the bowl and stir everything well to combine thoroughly.
- Form the cones: Cut each large flour tortilla in half. Fold each half into a cone shape and secure the edges with toothpicks to hold their shape during cooking.
- Stuff the cones: Place a layer of shredded cheddar cheese at the bottom inside each cone. Spoon the chicken and vegetable filling into the cones, then top with more shredded cheese to ensure a cheesy melt throughout.
- Air fry the cones: Line the air fryer basket with baking paper to prevent sticking. Arrange the cones spaced apart in the basket and lightly spray them with oil. Air fry at 180°C (350°F) for 8 minutes until golden and crispy.
- Bake the cones (alternative method): Alternatively, line a baking tray with baking paper and place the cones spaced out on the tray. Spray them lightly with oil and bake in the preheated oven at 180°C (350°F) for 12 minutes until crisp and the cheese has melted.
- Serve: Carefully remove the toothpicks from each cone and serve immediately. Offer sour cream and freshly chopped coriander on the side along with napkins for easy handling.
Notes
- For best results, use large flour tortillas that can hold the cone shape easily.
- If air frying, check the cones midway to ensure they do not overbrown.
- You can customize the filling by adding beans, corn, or different types of cheese.
- Use toothpicks with caution and remove them fully before serving to prevent choking hazards.
- Leftover quesadilla cones can be reheated in the oven or air fryer to maintain crispiness.
