These Quesadilla Cones are so fun to make and even more delicious to eat!
As I type this I’ve just finished polishing off my 5th one. When I tell you these are moreish I truly mean it!! Follow me…
Chicken Quesadilla Filling
The filling for these truly couldn’t be easier to make. Here’s what you’ll need:
- Chicken – Cooked rotisserie chicken makes for the speediest option. I like to shred it with two forks as opposed to dicing it, just so you can get it nice and compact in the cones.
- Peppers and Onion – Both of these will be quickly fried beforehand. This is mainly to cook them through as they won’t fully cook if they go into the cones raw. They’ll also release a lot of moisture, so it’s great to draw some of this out beforehand too.
- Seasoning – To season the chicken we’ll be using some Fajita Seasoning (homemade or store-bought).
- Salsa – I love using Doritos Hot Salsa, but you can use your favourite salsa.
You want the filling to be a teeny weeny bit saucy, just enough to ensure it’s not dry. You don’t want it too saucy otherwise the cones won’t crisp up.
Process shots: add peppers and onion to oil in a pan (photo 1), fry (photo 2), add chicken and seasoning to bowl (photo 3), toss (photo 4), add peppers, onion and salsa (photo 5), mix (photo 6).
Quesadilla Cones
So I guess the question is ‘why are we turning these into cones?’. And it’s a valid question 😂 Making the quesadillas in a cone shape means you get maximum filling without the tortillas going limp and soft. The cones are also much easier to hold and eat.
And just in case you’re reading this whole post like this – 🤨. I am aware these are not traditional quesadillas, we’re just having fun 😄.
Process shots: halve tortillas (photo 1), roll into cone (photo 2), secure with toothpick (photo 3), add cheese (photo 4), add chicken (photo 5), add more cheese (photo 6).
When it comes to cooking them, here are my preferred methods:
Air fryer – This is the slightly quicker option and they crisp up slightly more. You’ll likely need to work in batches though depending on how many you’re making/how big your air fryer is.
Baking – This takes a touch longer but you’ll be able to make a whole batch on a large tray.
In both cases, you’ll want to use baking/parchment paper. This will catch any excess oil that leaks out. The cheese on top is likely to melt over a little bit, so this will catch that too.
Process shots: add cones to air fryer (photo 1), spray with oil then cook (photo 2).
Quesadilla Cones FAQ
What kind of cheese should I use?
I use Cheddar but you could use Monterey Jack or a Spicy/Mexican Cheese Blend.
How spicy are these?
Even with the fajita seasoning and hot salsa, I find they still come out fairly mild. If you love spice then consider some more cayenne in the seasoning and some added Jalapeños!
How do I know when they’re cooked?
They’ll turn light golden and crisp on the outside and should be piping hot through the centre.
Serving Quesadilla Cones
To serve, I love some sour cream and coriander/cilantro. Both are optional but highly recommended!
For another delicious twist on the quesadilla check out my Cheese-Crusted Quesadillas!
For some taco fun check out my Upside Down Puff Pastry Tacos!
Alrighty, let’s tuck into the full recipe for these quesadilla cones shall we?!
How to make Quesadilla Cones (Full Recipe & Video)
Quesadilla Cones (Baked or Air Fried!)
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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
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
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