Name: Baked Quesadillas
Prep time: 10 min
Cook time: PT-485481H30M45S
Total time: PT-485481H30M45S
Cuisine: Mexican
Ingredients: 8 flour tortillas (8-inch); 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 2 cups cooked shredded chicken, ground beef, beans, or sautéed vegetables; 1/2 cup salsa or taco sauce; 1/2 tsp ground cumin; 1/2 tsp chili powder; Olive oil or cooking spray; Optional toppings: sour cream, guacamole, salsa, chopped cilantro

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Why You’ll Love This Recipe

These quesadillas come out perfectly crispy without the need for flipping on a hot skillet. They’re great for meal prepping, customizable with your favorite fillings, and kid-friendly. Plus, baking means you can prepare several at once—ideal for entertaining or busy weeknights.

Ingredients

8 flour tortillas (8-inch)
2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
2 cups cooked shredded chicken, ground beef, beans, or veggies
1/2 cup salsa or taco sauce
1/2 tsp cumin
1/2 tsp chili powder
Olive oil or cooking spray
Optional toppings: sour cream, guacamole, salsa, chopped cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
Assemble Quesadillas:
- Lay out 4 tortillas on the prepared baking sheet.
- Evenly spread cheese, protein/veggies, salsa, and seasonings over each.
- Top with remaining tortillas.
Bake:
- Lightly brush tops with olive oil or spray with cooking spray.
- Bake for 8-10 minutes, then flip and bake another 5-7 minutes until golden and crispy.
Cool and Slice:
- Let cool slightly, then slice into wedges and serve with your favorite toppings.

Servings and Timing

Servings: 4 (2 wedges per person)
Prep time: 10 minutes
Cook time: 15-17 minutes
Total time: 25-30 minutes

Variations

Vegetarian: Use black beans, sautéed peppers, onions, and corn.
Spicy: Add jalapeños or hot sauce to the filling.
Breakfast: Fill with scrambled eggs, , and cheese.
Low-Carb: Use low-carb or whole-wheat tortillas.
Cheese Lovers: Add cream cheese or pepper jack for extra gooeyness.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven or air fryer at 350°F for 5-10 minutes to regain crispiness.

FAQs

Can I use corn tortillas?

Yes, but they are smaller and more delicate—warm them first to prevent tearing.

Do I have to flip the quesadillas while baking?

Flipping helps achieve even crisping on both sides, but you can bake without flipping if you prefer a softer bottom.

Can I freeze baked quesadillas?

Yes, wrap tightly and freeze. Reheat from frozen in the oven or air fryer.

What cheese is best?

Cheddar, Monterey Jack, or a Mexican blend melt well and offer great flavor.

Can I use raw meat in the filling?

No, cook all meats fully before assembling.

How do I keep quesadillas from getting soggy?

Bake on a wire rack or lightly brush with oil before baking for a crisp finish.

Can I make these ahead of time?

Yes, assemble and refrigerate before baking.

What are the best dips for quesadillas?

Sour cream, salsa, guacamole, or queso dip.

Can I bake these on foil?

Yes, but parchment paper gives better crispiness and prevents sticking.

How thick should the filling be?

Not too thick—overstuffing can cause them to fall apart.

Conclusion

Baked Quesadillas are an easy, crispy, and customizable dish that turns a simple meal into something everyone will love. With endless filling options and the convenience of oven baking, they’re a perfect go-to for family dinners, party appetizers, or quick snacks. Serve with your favorite dips and enjoy every cheesy bite!