Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Create a well in the center and pour in the olive oil and warm water. Gradually mix with a fork or your hands until a shaggy dough forms. If the dough is too dry, add a tablespoon more water at a time until it just comes together.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup olive oil, 1/2 cup warm water
- Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball, drizzle with a little olive oil, and place it back in the bowl. Cover with a clean kitchen towel and let it rest for at least 15 minutes.1/4 cup olive oil
- While the dough is resting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the ground chicken or turkey to the skillet. Break it up with a spoon and cook until browned through. Drain off any excess fat.1 pound ground chicken or turkey
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper into the meat mixture. Cook for another minute, allowing the spices to bloom. Remove the skillet from the heat.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, to taste Salt and freshly ground black pepper
- To the cooked meat mixture, add the shredded Monterey Jack cheese, shredded cheddar cheese, and chopped cilantro. Stir until the cheese starts to melt and the ingredients are well combined. Set aside.1 cup shredded Monterey Jack cheese, 1 cup shredded cheddar cheese, 1/2 cup fresh cilantro
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or springform pan with olive oil and dust with a little flour. This will help release the quesadilla ring easily.1/4 cup olive oil
- Divide the rested dough into 12 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 6-7 inches in diameter. You can also roll out one large rectangle and cut it into 12 pieces.2 cups all-purpose flour
- Place one rolled-out dough circle onto the prepared cake pan, allowing it to drape slightly over the edges. Spoon a generous amount of the cheese and meat filling onto the center of the dough circle, leaving a small border. Place another rolled-out dough circle on top of the filling.
- Continue layering dough circles and filling, creating an overlapping petal effect around the cake pan. Start the second layer with the edge of the previous dough circle and fill the center, then top with another dough circle. For the final layer, place a dough circle on top and tuck the edges underneath the bottom layer to seal. Ensure the filling is distributed evenly throughout the layers.
- Gently press down on the entire ring to help it adhere and ensure even cooking. You can optionally crimp the edges of the dough for a decorative finish.
- Place the cake pan with the quesadilla ring in the preheated oven. Bake for 20-25 minutes, or until the dough is golden brown and puffed up, and the cheese is melted and bubbly.
- While the ring is baking, whisk together the sour cream, lime juice, chopped cilantro, and a pinch of salt in a small bowl.1 cup sour cream, 2 tablespoons lime juice, 1 tablespoon fresh cilantro, Pinch of salt salt
- Carefully remove the Blooming Quesadilla Ring from the oven. Let it cool in the pan for a few minutes before inverting it onto a serving platter. Serve warm with the dipping sauce, if desired.
Notes
Allow the Blooming Quesadilla Ring to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, let the ring cool completely. You can freeze it whole or in individual portions. Wrap tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It will keep in the freezer for up to 1-2 months. To reheat, place individual portions or slices on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat in a skillet over medium-low heat until warmed, or in a microwave, though the dough may lose some crispiness. If reheating from frozen, add a few extra minutes to the baking time.