baked quesadillas

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

Baked Quesadillas

flour tortillas

turkey taco meat ((recipe below))

black beans, drained and rinsed

½ cup your favorite jarred salsa

quick pico ((recipe below))

cheddar cheese

turkey

cumin

smoked paprika

chili powder

garlic powder

salt

pepper

cherry tomatoes (quartered)

onion

cilantro (chopped)

lime (juiced)

salt and pepper

As a note, keep in mind that the prep time will depend on what you like in your quesadilla. It could take less than 15 minutes to throw together or longer if you have to make turkey or chicken.

Preheat the oven to 425 degrees F. Brush a baking sheet with a drop of olive oil.

To make the turkey, heat a skillet over medium heat and add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. You can do this ahead of time. It also freezes great.

To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper

To make the quesadillas, place a tortilla on the baking sheet and fill one size with a sprinkling of cheese, the turkey, black beans, salsa, pico and another sprinkling of cheese. Fold over the tortilla and brush the top side with olive oil. Repeat with remaining tortillas. Bake for 8 minutes. Gently flip and bake for 8 minutes more.

Serve immediately with your favorite toppings.

These baked quesadillas in the oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here.

Quesadillas in the Oven!

olive oil

garlic powder, onion powder, and kosher salt

green onions

mozzarella cheese

pico de gallo

6” tortillas (flour

For topping: Guacamole, sour cream, salsa, cilantro

Preheat the oven to 425 degrees Fahrenheit.

Drain the rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion. 

Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 

On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil. 

Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.

Recipe video above. This is a super handy method to make 3, 4 or 8 quesadillas in the oven at the same time rather than cooking them one by one on the stove. They are impressively crispy (see photos and video for proof!) and very quick to make.Stuffed with my beef taco filling though you can switch with chicken, turkey, pork or lamb, or stuff with whatever your heart desires as long as it&#39;s not too watery because this might affect how well the tortilla crisps in the oven.

Crispy oven baked beef quesadillas

beef

tomato paste

corn kernels ((canned, drain, or frozen))

black beans ((caned, drained))

water

flour tortillas ((20cm/8"), Mission crisps best, Old El Paso the least (Note 1))

shredded cheese

tsp garlic (, onion, dried oregano)

tsp EACH cumin (, paprika powder)

cayenne pepper (, optional)

tsp cooking salt / kosher salt

Avocado sauce

Pico de Gallo

Sour cream

Nothing ((I happily eat it plain!))

Filling - Heat the oil in a non stick pan over high heat. Add the beef and cook, breaking it up as you go, until the red colour is mostly gone. Add the Taco Seasoning and cook for 1 minute. Add the tomato paste and cook for 30 seconds. Stir in the beans and corn, then add the water and stir. The filling should be juicy (not dry) but not watery (compromises crispiness!). Remove into a bowl and cool for at least 15 minutes.

Preheat the oven to 220°C / 425°F (200°C fan-forced). Grease a metal tray with 1 teaspoon of olive oil (I use my hand).

Assemble quesadillas - Spread the filling on one side of the quesadilla. Top with cheese, fold to cover. Place on tray, repeat with remaining quesadillas.

Drizzle the top of each with 1/2 tsp olive oil then spread using your hands (top and sides, not underside). Press the quesadilla down to flatten the surface.

Bake for 8 minutes. Flip the quesadillas, bake for 5 minutes, flip again then bake for a further 2 minutes or until crispy. (Sometimes I spritz with oil to give it a helping hand)

Serve - Cut each into half and serve immediately with dipping sauce/toppings of choice.

If anyone in Australia is trying to make this recipe gluten free, I can highly recommend using BFree Low Carb - High Protein Wraps. 

Maybe because of the chickpea flour they bend easily, don't crack and crisp up nicely. The integrity once cooked is strong enough to pick up and eat with your fingers like a sandwich and the taste is great.

Served with homemade guac, sour cream &amp; a lime wedge. Delicious!!!

Made these the other night using your Quesadilla beef filling from the pan fry recipe.  MUCH easier doing in the oven when you have hungry teenager.  Served with sour cream/sriacha sauce.  WINNER.

Easy and yummy! I made a few different varieties using this method (flour and corn tortillas), cheese, meat, cauliflower, and all were crispy and yummy.

Thank you Nagi for yet another fantastic way to make our favourite treat. It was so much easier and absolutely delicious

Excellent for a party!  I used flour and wheat tortillas-the Avocado Cream is a must.  Bday party for 10-EASY in the oven!

These where delicious! I made my own corn tortillas so they didn't get quite as crispy as they probably could've. But they were amazing just the same!!

These were excellent. Making the seasoning mix made a huge improvement over the commercial stuff. And as oven performance varies, I extended the baking time by three minutes. The only change I’d make is to add a second avocado b/c the sauce was overly creamy. The quesadillas are a winner.

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Top 3 baked quesadillas recipes from across the web

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Quesadillas in the Oven!

Crispy oven baked beef quesadillas

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