Our Recipes

Blooming Quesadilla Ring with Queso Sauce

  • Yield: 6 to 8 Servings
  • Prep Time:15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes


  • Blooming Quesadilla:
  • 1 red bell pepper, diced
  • 1 1/3 cups diced tomatoes
  • 4 green onions, thinly sliced
  • 2 1/2 cups shredded Cheddar cheese
  • 20 Frescados Carb Fit™2 Tortillas, halved
  • Queso Sauce:
  • 1 tbsp butter
  • 2 tsp all-purpose flour
  • 2 tbsp taco seasoning
  • 1 cup whole milk
  • 3/4 cup shredded Monterey Jack cheese
  • 3/4 cup shredded sharp (old) Cheddar cheese


  1. Blooming Quesadilla: Preheat oven to 375°F. Line 12-inch pizza pan with parchment paper and place a 4-inch-diameter bowl in center.
  2. In medium bowl, stir together red pepper, tomatoes and green onions.
  3. Sprinkle 1 tbsp Cheddar and 1 tbsp tomato mixture on each of 20 tortilla halves. Starting from the cut edge, roll each tortilla into a cone to enclose filling.
  4. Arrange tortilla cones around bowl to form a ring. Repeat process with remaining tortilla halves, remaining Cheddar and remaining tomato mixture to create another layer. Remove bowl and reserve for Step 5.
  5. Bake quesadilla ring for 15 to 20 minutes or until cheese has melted and tortillas are toasted. Arrange reserved bowl back in center of ring.
  6. Queso Sauce: Meanwhile, in medium skillet set over medium heat, melt butter. Sprinkle with flour. Cook, stirring constantly, for 1 to 2 minutes or until foaming and smooth. Stir in taco seasoning. Slowly whisk in milk. Whisking, bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 2 to 3 minutes or until mixture is slightly thickened. Sprinkle in Monterey Jack and Cheddar. Stir until melted. Keep warm.
  7. Transfer sauce to bowl in center of blooming quesadilla ring. Serve hot.


Tip: Garnish queso sauce with chopped pickled jalapeño, chopped fresh cilantro, sliced green onions or a squeeze of lime if desired.