Oven Baked Quesadillas
These baked quesadillas in the oven have a crispy exterior and make multiple servings at once, ideal for feeding a crowd. Sheet pan quesadillas are a weeknight dinner game-changer!
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4
Ingredients 9
- ½ cup canned black beans, drained and rinsed
- 1 drizzle olive oil
- ¼ 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
- ½ cup pico de gallo
- 8 6” tortillas (flour or corn)
- For topping: Guacamole, sour cream, salsa, cilantro
Method 5
- 01
Preheat the oven to 425 degrees Fahrenheit.
- 02
Drain and rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion .
- 03
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.
- 04
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.
- 05
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.
Provenance
- recipe-clones/acouplecooks-data
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