Description
These crispy oven-baked quesadillas are a healthier, hands-off alternative to pan-frying. Perfectly golden and melty, they’re loaded with your favorite fillings and great for feeding a crowd without the mess.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 cup cooked chicken, beans, or vegetables (optional filling)
- 1/2 cup salsa or diced tomatoes (optional)
- 1/4 cup chopped green onions or red onions
- 1/2 tsp chili powder (optional)
- 1/2 tsp cumin (optional)
- Olive oil or cooking spray, for brushing
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place two tortillas on the baking sheet. Evenly distribute the shredded cheese, optional fillings, salsa, and spices over the tortillas, leaving a small border around the edges.
- Top with the remaining tortillas and press down gently.
- Brush the tops with olive oil or spray lightly with cooking spray to help them crisp up in the oven.
- Bake for 8–10 minutes, then carefully flip and bake another 5–7 minutes until golden and crispy on both sides.
- Remove from the oven, let sit for 1–2 minutes, then cut into wedges and serve warm with sour cream, guacamole, or salsa.
Notes
- You can use corn tortillas for a gluten-free option, but they may be more fragile.
- Try adding sautéed peppers, mushrooms, or leftover taco meat for variety.
- To make ahead, assemble and refrigerate uncooked quesadillas for up to 1 day before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg