Best Baked Quesadillas Recipes

BAKED CHICKEN QUESADILLAS

Steps:

• Coat one side of two tortillas with cooking spray; place coated side down on an ungreased baking sheet. Top each with chicken, tomatoes and cheese. Cover with remaining tortillas; spritz tops with cooking spray., Bake at 450° for 10 minutes or until golden brown. Cut into wedges. Garnish with lettuce, olives and tomatoes if desired.

BAKED BEAN AND CHEESE QUESADILLAS

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

BAKED QUESADILLAS

Steps:

• Preheat oven to 350 degrees.
• Lay out two tortillas on two baking sheets.
• Sprinkle a layer of cheese over each tortilla.
• Sprinkle other toppings over each tortilla.
• Sprinkle the remaining cheese over the fillings.
• Lay the other tortillas on top.
• Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
• Top with salsa and sour cream.
• Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.

BAKED SHRIMP QUESADILLAS

Steps:

• Combine butter and oil; set aside.
• Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
• Add shrimp, if using raw shrimp, sauté till pink.
• Remove pan from heat, add next 3 ingredients.
• Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
• Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
• Distribute mixture evenly between all tortillas.
• Fold over in half pressing a little.
• Bake at 475 for 8-10 minutes or until golden.
• Cut in half with a pizza cutter for appetizers or serve whole for brunch.
• Serve warm with salsa and sour cream if desired.

EASY CHEESY BAKED CHICKEN QUESADILLAS

Steps:

• preheat oven to 350.
• cut chicken into small pieces.
• add chicken, onion & butter to fryingpan, sautee over medium heat until chicken is no longer pink.
• while chicken cooks: place 4 tortillas on cookie sheet and spread a thin layer of refried beans on each, then top with 1/4 cup cheese.
• once chicken is cooked, lower heat and add chili powder, paprika, and ground cumin, stir well.
• divide chicken and onions among tortillas, spread evenly on top of cheese, top with 1/4 cup cheese on each.
• top with another tortilla.
• bake for 10 minutes.
• Optional: melt 3 tbs. butter and brush on the top of each tortilla, broil until crispy and golden!

BAKED BUFFALO CHICKEN QUESADILLAS

Steps:

• 1. Add about half cup franks hot sauce to chicken and mix. Lay tortillos out and spread each with a little cream cheese, Like your buttering toast. Add chicken and tbls or more of cheese to half of tortilla. Fold and press.
• 2. Ready for grilling frying or baking a few min on each side. Let cool for 2min before cutting.
• 3. Serve with equal parts hot sauce and blue cheese mix, for dipping.

BAKED CRAB QUESADILLAS APPETIZERS

Steps:

• Combine butter and oil; set aside.
• Saute onion, peppers, and garlic in 2 tbsp reserved butter mixture in a medium saucepan over medium heat, stirring constantly until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients.
• Place on tortillas on baking sheets; brush 1 side of each tortilla with remaining butter mixture. Turn tortillas over; spread crabmeat mixture evenly over half of each tortilla, and sprinkle with cheese. Fold tortillas in half.
• Bake at 475 degrees for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm.

SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS

Steps:

• Preheat oven to 300 degrees F.
• Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
• Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
• Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
• Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
• Chop and seed the plum tomato and fold into avocado. Serve.

BAKED QUESADILLAS

Steps:

• Combine chicken, cheese,dressing and chiles together in a bowl.
• Place about 1/2 cup of chicken mixture on each torilla.
• Fold in half to seal.
• Place quesadillas on a baking sheet.
• Bake at 350 F for 15 minutes or until cheese is melted.
• If desired garnish with salsa and guacamole.
• You can put any kind of cheese you like.

BAKED CHICKEN QUESADILLAS

Steps:

• Cut chicken into bite-size pieces. Saute chicken with taco seasoning.
• Preheat oven to 350*.
• Heat oil in saucepan over medium heat. Mix in seasoned chicken, bell peppers, and onion. Cook until vegetables are tender.
• Layer cheese, chicken, bacon, and cheese on tortilla. Top with another tortilla. Brush top with oil.
• Bake about 10 minutes on cookie sheet.
• Cut each quesadilla into fourths.

SALSA STOUP AND DOUBLE DECKER BAKED QUESADILLAS

Steps:

• Preheat the oven to 300.
• Heat a medium soup pot over medium high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then sauté the veggies for 5 minutes.
• Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro.
• Paint one side of 2 tortillas with oil and place them, oil side down, on a large cookie sheet.
• Mix the cheddar with the scallions and divide them between the tortillas evenly.
• Top with another tortilla and top each of these with equal amounts of pepper jack cheese.
• Set the last tortillas on top and brush the tops with oil.
• Bake the quesadillas for 10 minutes, and then cool for 5 minutes to set. Cut each into 6 wedges.
• Serve each bowl of stoup with 3 wedges of quesadilla and sour cream for topping either.

SMOKY DELICATA SQUASH & BLACK BEAN BAKED QUESADILLAS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Set out two rimmed baking sheets.
• Drizzle 1 tablespoon olive oil into a large saute pan over medium-high heat. When hot, add the onions. Saute, stirring occasionally, until tender and browned here and there, about 5 minutes. Remove onions from pan and return pan to the burner. Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash. Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes. Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to distribute water and spices and continue to saute, stirring occasionally, until the water cooks off, about 3 minutes. Remove from heat.
• Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer. Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3-4 slices of the pepper jack cheese. Fold the tortilla over to form a half-moon shape and carefully transfer to a baking sheet. Repeat with remaining tortillas. Make sure the quesadillas sit in a single layer on the baking sheets - I fit three to a sheet. Note: you can brush the quesadillas with a little olive oil at this point to help them bake up a little more crisp and golden. I usually do this, but I forgot this time and I really didn't miss the extra oil, so I left it out of the recipe.
• Bake until the cheese has melted and the tortilla is golden brown and crisp in spots. Using a pizza cutter, cut each quesadilla into thirds. Transfer to plates and serve with assorted toppings, if desired.