Quesadilla Cones Baked Or Air Fried

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).

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?!