Baked Quesadillas Recipes

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QUESADILLAS IN THE OVEN!



Quesadillas in the Oven! image

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

Provided by Sonja Overhiser

Categories     Main Dish

Time 25m

Number Of Ingredients 9

1/2 cup canned black beans, drained and rinsed
1 drizzle olive oil
1/4 teaspoon each cumin, garlic powder, onion powder, and kosher salt
1 large or 2 small green onions
1 cup shredded cheddar cheese
1 cup smoked mozzarella cheese
1/2 cup pico de gallo
8 6" tortillas (flour or corn)
For topping: Guacamole, sour cream, salsa, cilantro

Steps:

  • 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.

Nutrition Facts : Calories 326 calories, Sugar 1.5 g, Sodium 511.6 mg, Fat 12.7 g, SaturatedFat 6.5 g, TransFat 0.3 g, Carbohydrate 32.9 g, Fiber 6.2 g, Protein 21.6 g, Cholesterol 37.8 mg

CHICKEN QUESADILLAS



Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 20

Number Of Ingredients 10

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat the broiler. Grease a baking sheet.
  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

BAKED CHICKEN QUESADILLAS



Baked Chicken Quesadillas image

"I created these after ordering something similar at a local restaurant," explains Deborah Hord of Concord, North Carolina. "My husband loves the crispy tortillas and spicy filling."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

4 flour tortillas (8 inches)
1 package (6 ounces) ready-to-use Southwestern chicken strips
1 can (10 ounces) diced tomatoes and green chilies, well drained
1 cup shredded Mexican cheese blend
Shredded lettuce, sliced ripe olives and chopped tomatoes, optional

Steps:

  • Coat one side of two tortillas with cooking spray; place coated side down on an ungreased baking sheet. Top each with chicken, tomatoes and cheese. Cover with remaining tortillas; spritz tops with cooking spray., Bake at 450° for 10 minutes or until golden brown. Cut into wedges. Garnish with lettuce, olives and tomatoes if desired.

Nutrition Facts :

BAKED BEAN AND CHEESE QUESADILLAS



Baked Bean and Cheese Quesadillas image

These quesadillas have little in common with fast-food varieties, which are made with flour tortillas and a lot more cheese. A Taco Bell cheese quesadilla has 480 calories and 1,000 milligrams of sodium; if you order cheese quesadillas at Baja Fresh, you're asking for 1,200 calories and 2,140 milligrams of sodium. I make a meal out of quesadillas by including beans or vegetables with the cheese, and I use corn tortillas rather than flour. Another plus: Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 5m

Yield One serving

Number Of Ingredients 4

2 corn tortillas
1/3 cup cooked baked beans, homemade or canned, with sauce
1 ounce grated Monterey Jack, Cheddar or mixed cheeses 1/4 cup
Salsa for serving optional

Steps:

  • In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
  • In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 482 milligrams, Sugar 7 grams

BEEF QUESADILLAS



Beef Quesadillas image

Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

Steps:

  • In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.

BAKED QUESADILLAS



Baked Quesadillas image

If you don't like frying them, try baking! Quesadillas can be made with whatever filling ingredients you have on hand and can easily be made into a vegetarian meal. (I've merely included what I normally use.) Ingredient amounts are very rough, adjust to suit your taste. You can saute the veggies first if you like, but I personally can't tell a difference in taste, so I leave them raw.

Provided by lucky ladybug

Categories     Low Cholesterol

Time 20m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 7

1/2 cup cooked grilled chicken, diced
1/2 cup chopped bell pepper
1/2 cup sliced mushrooms
3/4 cup shredded cheese
4 tortillas
salsa
sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Lay out two tortillas on two baking sheets.
  • Sprinkle a layer of cheese over each tortilla.
  • Sprinkle other toppings over each tortilla.
  • Sprinkle the remaining cheese over the fillings.
  • Lay the other tortillas on top.
  • Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
  • Top with salsa and sour cream.
  • Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.

CHICKEN CHILI SHEET PAN QUESADILLA



Chicken Chili Sheet Pan Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons salted butter, melted
8 burrito-size flour tortillas
4 cups shredded Cheddar cheese
4 cups shredded rotisserie chicken
1 teaspoon taco seasoning
One 4-ounce can diced green chiles, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
  • Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
  • Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
  • Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
  • Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
  • Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

BAKED QUESADILLAS



Baked Quesadillas image

Make and share this Baked Quesadillas recipe from Food.com.

Provided by Mary in LA.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup cubed cooked chicken
1 cup diced monterey jack cheese
1/4 cup diced green chilis, rinsed and drained
4 flour tortillas, heated (9 inch)
1/2 cup hidden valley original ranch dressing
salsa (optional)
guacamole (optional)

Steps:

  • Combine chicken, cheese,dressing and chiles together in a bowl.
  • Place about 1/2 cup of chicken mixture on each torilla.
  • Fold in half to seal.
  • Place quesadillas on a baking sheet.
  • Bake at 350 F for 15 minutes or until cheese is melted.
  • If desired garnish with salsa and guacamole.
  • You can put any kind of cheese you like.

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Top Asked Questions

How long to bake quesadillas?
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.
Are quesadillas baked or fried?
These quesadillas are baked rather than fried. It uses far less oil than the traditional quesadilla, but spraying the pan and brushing the top tortilla with vegetable oil retains some of that crispiness. There's also no need to get the perfect fold because these quesadillas use a full tortilla for both the top and bottom.
Can you make chicken quesadillas in the oven?
Baked Chicken Quesadillas made in the oven so you can make multiple quesadillas at the same time! Stuffed with Mexican seasoned chicken and capsicum/bell peppers, plenty of gooey cheese and enclosed with crispy golden brown tortilla, this is how you can make quesadillas for a crowd without standing over the stove, making them one by one.
How to cook beef quesadillas in a skillet?
Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. Place on a lightly greased baking sheet; sprinkle with paprika. Bake until crisp and golden brown, 8-10 minutes. Cut each quesadilla into 3 wedges. Can you make beef quesadillas in a skillet?

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