Quesadilla Cones (Baked or Air Fried!)

close up shot of quesadilla cone fresh out the oven on baking tray

Print Recipe

5 from 1 vote

These Quesadilla Cones are so fun to make and even more delicious to eat!

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Mexican, Tex Mex

Servings: cones

Author: Chris Collins

Cost: £1 / $1.50

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Large Mixing Bowl
Toothpicks
Baking Paper & Large Tray or Air Fryer
Napkins/Kitchen Roll (to serve)

Ingredients

drizzle of Olive Oil
1 medium Red Onion, thinly sliced
2 Peppers, thinly sliced then halve the slices
400g / 14oz Shredded Cooked Chicken (see notes)
2 tbsp Fajita Seasoning (see notes)
1x 300g/10.5oz jar of Hot Doritos Salsa, or the equivalent amount of your favourite salsa
5x 23-25cm/9-10" Flour Tortilla Wraps
300g / 3 cups freshly grated Cheddar
Oil Spray, as needed
Sour Cream, to serve
finely diced Fresh Coriander/Cilantro, to serve

Instructions

If you're using the oven preheat it to 180C/350F.
Add a drizzle of oil to a large pan over high heat then add the onion and peppers. Fry until they soften and lightly char, then remove from the heat.
In a large mixing bowl toss the shredded chicken with the seasoning, then stir in the peppers, onion and salsa until just combined.
Stack the tortillas and use a sharp knife to halve them. One by one, fold each half into a cone, securing the seam with a toothpick (see video for reference).
Sprinkle in some cheese, then spoon in some of the chicken (it should be nice and compact). Cover the top with more cheese and press it down so it sticks. Repeat with the remaining cones.
AIR FRY: Line the base with baking paper then space out the cones (you may need to work in batches so they've got enough room). Lightly spray with oil then cook at 180C/350F for around 8 minutes, or until crisp on the outside and hot through the centre.
BAKE: Line a large baking tray with baking paper and space out the cones. Lightly spray with oil and bake for around 12 minutes, or until crisp on the outside and hot through the centre.
Remove the toothpicks and serve with napkins/kitchen roll to catch excess oil. Top with sour cream and coriander as needed. Enjoy!

Video

Notes

a) Seasoning - You can use 2 tbsp of my Homemade Fajita Seasoning if you fancy! But your favourite store brand will work absolutely fine.

b) Chicken - 400g/14oz is the best part of a whole cooked rotisserie chicken. If you're working in cups it's around 4 cups.

c) Cheese - I use Cheddar but you could use Monterey Jack or a Spicy/Mexican Cheese Blend. It's important to press down the cheese on the top to give it the best chance of staying on. It will naturally melt and spill a little, but you can just scrape it back on if needed once they're cooked.

d) Calories - Per cone assuming 1/2 tbsp oil is used to fry the veg. No sour cream to serve.

Nutrition