Quesadilla Dippers

Crispy on the outside and cheesy and flavorful on the inside, these Cheesy Quesadilla Dippers are an easy and delicious twist on a classic! Shaped into cones and baked to perfection, they’re the ultimate dippable snack or appetizer. A creamy avocado dipping sauce pairs perfectly and adds a fresh, vibrant flavor to every bite.

Course Appetizer

Cuisine American, Mexican

Keyword appetizer, cheese, chicken, quesadilla

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 408kcal

Ingredients

3 cups shredded cooked chicken
3/4 cup store-bought jalapeño pimento cheese
1/4 cup coarsely chopped fresh cilantro plus more for garnish
1 tablespoon hot sauce
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces pepper jack cheese shredded (about 2 cups)
6 ounces sharp cheddar cheese shredded (about 1 1/2 cup)
12 6-inch flour tortillas

Avocado Dipping Sauce

2 large avocados pitted and peeled
1 jalapeño stemmed and seeds removed
3/4 cup sour cream
1/2 cup fresh cilantro
1/4 cup water
2 tablespoons fresh lime juice
1 1/2 teaspoon kosher salt

Instructions

Preheat the oven to 400°F. Lightly spray a muffin tin with baking spray and set aside.
In a large bowl, stir together the chicken, pimiento cheese, cilantro, hot sauce, salt, and black pepper. In a separate bowl, combine the pepper jack and cheddar cheeses; set aside 1 cup of the mixture in a small bowl.
Cut the tortillas in half. Working with one at a time, sprinkle about 2 tablespoons of the remaining cheese mixture over a tortilla half. Add about 2 tablespoons of the chicken mixture on top. Fold one corner over the filling, then fold again to form a cone shape. Place seam-side down. Repeat with the remaining tortilla halves, cheese blend, and chicken mixture.
Arrange the tortilla cones, seam-side down, in the prepared muffin tin, placing two or three cones per cup. Sprinkle half of the reserved cheese blend over the cones. Repeat with the remaining tortilla cones and cheese blend, layering them on top. Lightly spray with cooking spray.
Bake for about 20 minutes or until the cheese is melted and the edges are crispy and golden brown. Let cool for five minutes.
While the dippers bake, make the avocado dipping sauce. In a food processor, blend the avocados, jalapeño, sour cream, cilantro, water, lime juice, and salt until smooth, about one to two minutes. Transfer to a serving bowl.
Serve the quesadilla dippers warm with the avocado dipping sauce, garnished with extra cilantro.

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