Crispy and Cheesy: The Best Oven-Baked Quesadillas Recipe

Crispy Oven Baked Quesadillas Recipe

The oven-baked quesadillas on this recipe are definitely simple and brief. In different words, in place of frying each quesadilla separately in a skillet, you may make 3, 4, or 8 immediately! For this dish, I use my favorite mince taco beef, however you could also use pig, lamb, turkey, or fowl. This is a quick and easy recipe!

Crispy Oven Baked Beef Quesadillas

Quesadilla recipes continually claim that they may be especially brief and clean (I’ve claimed that as nicely). And it’s real, of course, if you’re cooking for one or two. But in case you’re cooking for 3, 4, or 5 humans, and a number of them are starving young adults, who has time to fry quesadillas one at a time in a pan? Nobody thinks so!

The solution is the oven. Oven-baked quesadillas turn out genuinely crispy and you’ve got the flavor and texture an excellent quesadilla ought to own – packed with taco pro meat, corn, beans, and melted cheese. My favourite element are the crunchy edges where the melted cheese becomes crunchy!

Ingredients for Crispy Oven Baked Quesadillas

This recipe serves as a template that you can apply to any filling you prefer. But to crisp it, ensure the filling is not watery. Mince (frozen) is okay since it releases juices but not watery, and you cook it along with the tasty Mexican spices. And when you make the quesadilla, it remains totally flat (since chicken pieces don’t) and provides a crisper texture.

Beef Quesadilla Filling

This is the same flavored beef filling I use in my old beef taco recipe. I love it!

• Beef Mince – You may also use any form of meat here, even though fowl and turkey are slightly drier than pork. Beef is my favourite because I adore conventional beef tacos (with crispy taco shells).
• Taco Seasoning – This seasoning that I were the use of to fill my tacos is constituted of very simple components found in a pantry. Use the instant packets if you would like, to save yourself the time; otherwise, utilize the homemade stuff the next time. You’ll prefer the home cooking taste!
• Tomato Paste – This helps give it more taste and hold the filling together. Without it, the beef has a slightly dry and crumbly taste.
• Corn and Beans – These are mixed into the filling for volume and texture contrasts, so that not only the meat tastes. I use canned beans and corn, but you can also use frozen corn. (You can reuse the remaining corn on salads or freeze in a ziplock bag!)

Ingredients to make the quesadilla

Now, here are the ingredients you’ll need to build the quesadilla:

• Flour Tortilla – Take a 20 cm (8 inch) wide flour tortilla. I’ve tested a few different brands of tortillas in this recipe, and nearly all of them produced a fantastic crispy texture. But the Old El Paso brand tortillas are “super soft and flexible!” Crispy Oven Baked Quesadilla

You will find that this is a lower filling cheese. I use Colby, Cheddar, Tasty Cheese and Monterey Jack. I don’t think mozzarella is as flavourful, but I can use that if that is all I have.

• Olive Oil – A small amount of olive oil is a must for crisping the quesadillas in the oven. You only require 1 teaspoon to grease the tray, and 1/2 teaspoon to drizzle over the quesadillas.

How to Make Crispy Oven Baked Quesadillas**

You will see the filling within this recipe is not as much as in a regular pan fried quesadilla, because the more filling, the less crispy the texture.

And – don’t be stingy with the oil on the tortilla. Oil = crispy!

Preparing the Beef Filling

1. Brown the beef first, breaking it up. Then, when the red color is gone, add the taco seasoning and sauté for 1 minute.
2. Then, add the tomato paste and sauté it for 1 minute to remove the raw flavor.
3. Include the corn, beans, and water. The water will add a bit more juiciness to the filling but will not be too soggy (because too much water reduces the crispiness).
4. Allow the filling to cool for 15 minutes. If it remains too hot, it will steam within the quesadilla and the tortilla will become soggy – which will mess up our crispy dish.

Assembling the Quesadilla

1. Spread half of the quesadilla with the filling and top with cheese.
2. Then hold the quesadilla flat so that it cooks well in the oven.

Preparing to bake

1. Grease the tray with 1 teaspoon of oil, then put the quesadilla on the tray.
2. Oil the quesadilla and spread it. Oil is used to make it crispy in the oven.
3. First, bake at 8 minutes. Then turn once and bake for 5 minutes. Then turn again and bake for an additional 2 minutes, or until golden and crispy.

Serving

Cut the quesadilla in half and serve with your preferred dipping sauce or toppings.

Dipping Sauces and Toppings for Quesadillas

I tend to eat them without dip when I’m in a hurry, or with sour cream.

But when I do have some time, I love to have Avocado Sauce as my favorite dip. It is really easy to prepare – blend avocado, sour cream, lime, and cilantro. It goes well with quesadillas and is not as thick as guacamole, so you can easily dip.

For some freshness, Pico de Gallo is a fine topping too. It flavors the quesadilla with fresh vegetables and serves as a meal on its own. But, let’s be honest, I never get to it mid-week, when I tend to clean out the fridge or cook in a rush!

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