Preheat the oven to 200° F. Prepare a round platter at least 13" diameter, or larger.
Using a food processor or cut by hand, mince up the red onion, green onion, tomato, some cilantro (if desired), and bell peppers. Dice up the chicken. Add it all to a bowl. Add a small portion of the salsa or pico de gallo and mix up the quesadilla filling.
1 red onion, 6 green onions, ½ yellow bell pepper, ½ red bell pepper, ½ large Hatch chili, 1 medium tomato, ¼ cup cilantro, ¼ cup salsa, 2 chicken breast halves
Cut all the tortillas in half. Place a couple spoonfuls of the filling on one end of the tortilla. Add some of the grated cheese. Roll up into a cone shape and place on the place with the pointed end of the cone in the center of the plate.
20 flour tortillas, 2 cups grated cheese blend, divided in half
Repeat filling and rolling into cones with all the tortillas. As you go around the outside of the plate, you will see the blooming flower effect. Gently fit as many of the quesadilla cones in place so they are firmly in place.
Spread grated cheese on the top of the quesadilla ring. Bake in the oven at 200 F for 15 minutes, or until the cheese is melted and the quesadilla ring is heated up. Garnish with some chopped cilantro, if desired.
After baking, place a small condiment bowl in the middle to hold the quesadilla ring in place. Fill the bowl with Pico de Gallo, Salsa, Mexican White Sauce, or even Guacamole.