Easy Quesadillas in the Oven

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Here’s my go-to recipe for oven-baked quesadillas, with perfectly melted cheese, crispy tortillas, and your choice of fillings all cooked at once on a sheet pan.

These quesadillas have become my weeknight dinner hero – they’re so much easier than making them one at a time on the stovetop. I usually make a big batch since my family always asks for seconds, and the leftovers make great lunches the next day.

What Kind of Cheese Should I Use?

For quesadillas, you’ll want to stick with cheeses that melt really well and get nice and stretchy. Traditional Mexican melting cheeses like Oaxaca or Chihuahua are fantastic choices, but they can be hard to find in regular grocery stores. More commonly available options that work great include Monterey Jack, which has a mild flavor and melts beautifully, or a medium or sharp cheddar for a more pronounced taste. If you’re feeling adventurous, try mixing two different kinds of cheese – I like combining cheddar for flavor with mozzarella for that perfect stretchy pull. Just make sure to shred your cheese fresh rather than using pre-shredded bags, as freshly grated cheese melts much better.

Options for Substitutions

One of the great things about quesadillas is how easy it is to switch things up! Here are some handy substitutions you can try:

• Chicken: You can easily swap chicken for ground beef, turkey, or even black beans for a vegetarian version. If using beans, just drain and mash them slightly before using.
• Flour tortillas: While flour tortillas work best for crispy quesadillas, corn tortillas can work too – just warm them slightly first to prevent cracking. For a low-carb option, try using large lettuce leaves, though these won’t crisp up like regular tortillas.
• Bell peppers: Feel free to use any color bell peppers, or swap them out for other veggies like mushrooms, zucchini, or corn. Just make sure to dice them small and cook until tender.
• Cheese: Any melting cheese works great here – try mozzarella, pepper jack, or a Mexican cheese blend. For a dairy-free version, there are several vegan cheese alternatives available that melt well.
• Olive oil spray: You can use regular olive oil, butter, or any cooking spray you have on hand. Just use a light coating to help the tortillas get crispy.
• Spices: Out of any of the spices? Try using taco seasoning as an all-in-one substitute – about 2 teaspoons should do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making oven-baked quesadillas is overcrowding the baking sheet – make sure to leave enough space between each quesadilla so the edges can get crispy, and always use a flat baking sheet rather than one with high sides. Another common error is using too much filling, which can lead to spillage and make the tortillas soggy – stick to about 1/2 cup of filling per quesadilla and keep it away from the edges. To get that perfect golden-brown crunch, don’t skip brushing or spraying both sides of the tortillas with oil, and remember to flip them halfway through baking. For the best cheese pull, let the quesadillas rest for 2-3 minutes after baking – cutting them immediately will cause all the hot cheese to ooze out.

What to Serve With Quesadillas?

Mexican-inspired sides are perfect for rounding out your quesadilla meal! A simple pico de gallo or fresh guacamole makes excellent dipping options, while a side of Mexican rice adds substance to your plate. For a fresh element, try a quick corn and black bean salad tossed with lime juice and cilantro – it’s super easy to throw together while your quesadillas are in the oven. You can also set out some classic toppings like sour cream, shredded lettuce, and your favorite salsa to let everyone customize their plate.

Storage Instructions

Keep Fresh: Got leftover quesadillas? Place them in an airtight container with wax paper between each piece to prevent sticking. They’ll stay good in the fridge for up to 3 days. The chicken and veggie filling on its own can be stored separately in the fridge for up to 4 days if you want to make fresh quesadillas later.

Freeze: These quesadillas are great for freezing! Let them cool completely, then wrap each one individually in foil and place in a freezer bag. They’ll keep well for up to 2 months. The filling can also be frozen separately in an airtight container for up to 3 months.

Reheat: To bring back that crispy texture, pop refrigerated quesadillas in the oven at 350°F for about 10 minutes, or until heated through. If frozen, add an extra 5-7 minutes. You can also use a skillet over medium heat for 2-3 minutes per side. Avoid microwaving if possible, as it can make them soggy.

Preparation Time	15-20 minutes
Cooking Time	16-20 minutes
Total Time	31-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 85-95 g
• Fat: 70-80 g
• Carbohydrates: 90-100 g

Ingredients

• 400g chicken cut into small pieces (use thigh, breast, or tenderloin)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder (or onion powder if preferred)
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• 1 teaspoon paprika
• 1/2 teaspoon salt and pepper
• 2 tablespoons olive oil, divided
• 1/2 small onion, finely chopped (brown, white, or yellow)
• 1 clove garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 flour tortillas (8 inches)
• Olive oil spray
• 1 cup shredded cheese, or more to taste (any melting cheese like cheddar or monterey jack)

Step 1: Prepare the Chicken Filling

Begin by placing chicken pieces along with your preferred chicken seasoning ingredients into a bowl.

Mix well to ensure the chicken is thoroughly coated.

Heat some oil in a skillet over high heat.

Add chopped onion and minced garlic, cooking for about 1 minute until fragrant.

Next, add sliced capsicum and cook for an additional 2 minutes until it starts to soften.

Transfer this mixture into a bowl and set aside.

Step 2: Cook the Chicken

In the same skillet, return it to the stove over high heat.

Add the marinated chicken pieces and cook until they are nicely browned.

Once fully cooked, transfer the chicken to the same bowl with the onion, garlic, and capsicum mixture.

Allow the filling to cool by spreading it out on a plate or refrigerating it to speed up the process.

Step 3: Preheat the Oven and Prepare Baking Tray

Preheat your oven to 220°C (430°F) if using a standard oven or 200°C (390°F) if using a fan/convection oven.

Lightly spray a baking tray with olive oil and place it in the oven while you assemble the quesadillas, allowing it to heat up.

Step 4: Assemble the Quesadillas

Take the cooled filling and divide it evenly among the tortillas, spreading it over half of each tortilla’s surface.

Sprinkle grated cheese over the filling.

Fold each tortilla in half and press down gently but firmly to secure the filling.

Step 5: Bake the Quesadillas

Carefully remove the preheated baking tray from the oven.

Transfer the filled quesadillas onto the tray, listening for a soft sizzle as the tortillas touch the hot surface.

Bake for 8 minutes, then turn each quesadilla over the folded edge.

Press down using an egg flip or spatula and bake for an additional 8 minutes or until the tortillas are crispy and golden.

Step 6: Serve and Enjoy

Once the quesadillas are crispy and thoroughly heated, remove them from the oven.

Serve immediately while hot, enjoying the deliciously melted cheese and savory chicken filling inside!