Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper with a wide mouth jar or glass dish in the center.

In a large mixing bowl, combine the chicken, bell pepper, onion, red onion, salsa and taco sauce. Mix well until all the ingredients are combined.

Using a sharp knife, cut all tortillas in half.

Sprinkle ½ tablespoon of colby and monterey jack cheese and cheddar cheese and 1 tablespoon of chicken mixture on one side of the tortilla half.

Roll each of the halved, filled tortillas into a cone shape. Make sure to roll the tortilla tight but don’t squeeze the filling out of the top of the tortilla.

Place rolled cones with small pointed ends touching the wide mouth jar. Continue to do so with other tortillas until you have made a ring all the way around the wide mouth jar.

Once you have made a complete bottom layer, sprinkle colby jack cheese all around the first layer of cones.

Repeat the process for the second layer of cones. Then sprinkle with cheddar cheese on the second layer of cones.

Continue to place rolled cones for the third and final layer of the ring. Sprinkle the top layer with remaining cheese.

Remove the wide mouth jar from the center of the ring and place baking sheet into the oven.

Bake for 15 minutes or until tortillas are golden brown.

Carefully transfer the quesadilla ring using the parchment paper to a serving plate and top with cilantro if you wish.

Serve with salsa or your favorite dipping sauce.