Blooming Quesadilla Ring

Ingredients :

10 piece tortilla bread
+For filling
8 tablespoons Neapolitan Panzani Sauce
300g chicken breast, diced
6 leeks, diced
2 garlic cloves, minced
2 teaspoons shallot powder
1 teaspoon of salt
1 teaspoon of pepper
2 teaspoons dried basil
2 tablespoons olive oil
2 t parsley, chop
100g Edam cheese, grated
To serving
Neapolitan Sauce
2 t parsley

Instructions :

1- Heat the olive oil in a skillet over medium heat. Add the leeks and cook for one minute.
2- Add the garlic, chicken, salt, pepper, shallot powder and dried basil, then cook for 5 minutes.
3- Add the Neapolitan Panzani sauce, the chopped parsley and cook for 15 minutes.
4- Using a knife, cut the tortilla bread in half and spread 2 tablespoons of filling on each piece. Rolling tortilla to cone shape.
5- Place a bowl in the middle of a baking sheet lined with parchment paper. Place a first layer of tortillas around the bowl, sprinkle with cheese and add a second layer of tortillas. Repeat until you use all the tortilla cones.
6- Remove the bowl and bake the tortillas in a preheated oven at 180°C for 10 minutes. Put the bowl back in the middle of the mold and fill it with the Panzani Neapolitan sauce. Decorate with parsley and serve immediately.

Enjoy !