Crispy oven baked beef quesadillas
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
364 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy oven baked beef quesadillas
Description
The recipe starts with sautéing ground beef seasoned with a homemade taco spice blend and tomato paste, softened with water to keep the filling moist but not soggy. Corn kernels and black beans are incorporated for texture and flavor. Once cooled, the filling is spread on flour tortillas topped with a tightly packed mix of cheddar, colby, or similar cheeses, then folded into half-moons.
Before baking, the quesadillas get lightly brushed with olive oil to encourage browning and crispness in the oven at a high temperature. The baking process involves flipping the quesadillas midway to ensure even crisping on both sides, resulting in a crunchy exterior and a juicy, cheesy interior.
Serving options include avocado sauce, pico de gallo, and sour cream, though the quesadillas can be enjoyed plain. Flour tortillas approximately 20cm (8") in diameter work best, with Mission brand noted for the crispiest outcome. Corn tortillas are discouraged due to splitting during baking. Preparation can be partially done ahead by cooking the filling and shredding cheese, but assembly is best just before baking to maintain crispness.
Ingredients
- 2 tsp olive oil
- 250g/ 8oz ground beef ground beef) - or chicken, turkey, pork, lamb
- 1 tbsp tomato paste
- 1/3 cup corn kernels (canned, drain, or frozen)
- 1/3 cup black beans (caned, drained)
- 2 tbsp water
Quesadillas:
- 4 flour tortillas (20cm/8"), Mission crisps best, Old El Paso the least (Note 1)
- 3 tsp olive oil
- 1 1/4 tightly packed cups cheese cheddar, colby, tasty cheese, Monterey jack (not mozzarella, shredded
Homemade taco seasoning:
- 1/2 tsp ground garlic , onion, dried oregano
- 1 tsp cumin paprika powder
- 1/8 tsp cayenne pepper , optional
- 1/4 tsp kosher salt or cooking salt
Serving:
- avocado sauce or Guacamole
- Pico de Gallo
- sour cream
- Nothing (I happily eat it plain!)
Instructions
- Filling - Heat the oil in a non stick pan over high heat. Add the beef and cook, breaking it up as you go, until the red colour is mostly gone. Add the Taco Seasoning and cook for 1 minute. Add the tomato paste and cook for 30 seconds. Stir in the beans and corn, then add the water and stir. The filling should be juicy (not dry) but not watery (compromises crispiness!). Remove into a bowl and cool for at least 15 minutes.
- Preheat the oven to 220°C / 425°F (200°C fan-forced). Grease a metal tray with 1 teaspoon of olive oil (I use my hand).
- Assemble quesadillas - Spread the filling on one side of the quesadilla. Top with cheese, fold to cover. Place on tray, repeat with remaining quesadillas.
- Drizzle the top of each with 1/2 tsp olive oil then spread using your hands (top and sides, not underside). Press the quesadilla down to flatten the surface.
- Bake for 8 minutes. Flip the quesadillas, bake for 5 minutes, flip again then bake for a further 2 minutes or until crispy. (Sometimes I spritz with oil to give it a helping hand)
- Serve - Cut each into half and serve immediately with dipping sauce/toppings of choice.
Notes
- The recipe yields 4 quesadillas but can be made in larger batches limited by oven space; more quesadillas may require longer baking for crispness.
- Flour tortillas about 20cm wide work best; Mission brand crisps up the best compared to others like Old El Paso which remain softer.
- Corn tortillas are not recommended due to splitting issues during baking.
- Prepare filling and shred cheese ahead, but assemble just before baking to avoid soggy tortillas.
- Cooked quesadillas store well refrigerated for up to 3 days and can be re-crisped in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364cal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 683mg | 28% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 234mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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