You know those nights when the idea of having to get dinner on the table is just too much? This quick and easy baked quesadillas recipe is the solution to all your weeknight dinner woes. Prepped and ready in under 15 minutes!
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Why You'll Love My Oven Quesadilla Recipe:
I think everyone needs a few crazy-easy go-to recipes up their sleeve for those nights that we can't seem to get our act together to get dinner on the table. Now, I'm not talking about my slew of quick dinner recipes. Although those are fantastic, in this particular situation, I'm referring more to something that is so stupid-easy to make that no matter how rough the day was, failure to plan simply doesn't matter. For us, that dish is baked quesadillas.
I know that baking quesadillas is not the most authentic way to make them — my mother-in-law was horrified the first time she saw me make these! But for all intents and purposes, what I'm going for is less about super-authentic quesadillas and more about getting a meal on the table that is:
- Crazy easy
- Pretty quick
- Minimal work
- Seriously delicious
- Made with ingredients you likely have on hand
- Easy to alter to your own taste preferences... and any pick eaters you may have at home!
Ingredient Information And Substitutions
- Tortillas: I prefer flour for my quesadilla in oven recipe, but use what you like.
- Protein: Chicken quesadillas make the most frequent appearance in our home because these are an excellent way to use leftover chicken. That said, this recipe also makes great steak quesadillas and cheese quesadillas!
- Cheese: I typically use a Mexican blend of shredded cheese or shredded sharp cheddar cheese.
- Fillings: The beauty of this recipe is that it's easily customizable. I wrote it with sautéed peppers and onions, Mexican rice, and salsa — but use what you like and have on hand. The key is keeping it easy.
How To Make Quesadillas In The Oven
Step 1- Recipe prep.
Preheat your oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. If you want to sauté veggies to add, now would be the time!
Step 2- Assemble the quesadillas.
Place 2 tortillas on the baking sheet. Sprinkle a layer of cheese on each, add your fillings, then add more cheese on top. Add the remaining tortillas on top and spray with cooking spray to help them crisp up.
Step 3- Bake.
Bake the oven quesadillas for 7-10 minutes, or until the cheese is fully melted. Allow to cool and cut into wedges before serving with your favorite dipping sauces. Enjoy!
Frequently Asked Questions
I love salsa and sour cream with baked quesadillas, but these also go well with my amazing Guacamole, Roasted Corn Salsa, and Chunk Avocado Salsa.
Depending on what is in my pantry, I tend to serve this with refried beans or black beans (we eat them from a can, and I'm not ashamed) and Mexican rice (also a packet, also not ashamed).
These are best served immediately after baking, but you can always fully make, cool, and then reheat them. A more ideal option would be to prep all the ingredients and assemble them when it's time to bake.
The key is in that second layer of cheese between the fillings and the tortilla. The cheese acts almost as a glue that holds everything together. A very tasty glue indeed!
First, be aware that baking a quesadilla results in less crunch that cooking it stovetop. Make sure to leave them in the oven until the tops of the tortillas turn a nice golden brown. And, don't forget to add some cooking spray to the top tortillas before baking — that added oil will help them crisp up a bit more. If you want them a touch crispier, you can always throw them under the broiler for a few extra minutes if needed!
Tips For Making My Baked Quesadilla Recipe
- This is an excellent way to use leftovers. Add whatever you have on hand that looks good and switch up things that you don't. For example, you can easily use Monterey Jack cheese in place of cheddar cheese. Bottom line: have fun with your quesadilla filling!
- If you don't have leftover chicken, make your own shredded chicken breasts or grab a rotisserie chicken from the store and shred it.
- Get the kids involved. My girls love it when this is on the dinner menu because they can easily get involved. They get so into "decorating" their quesadillas with whatever fillings we're going with that night.
- Don't overstuff- I know I've talked a lot about all of the fun filling options for my baked quesadilla recipe, but I forgot to mention that you shouldn't overstuff them... too many fillings will make them leak while baking.
- If you do choose a meat protein, cook it before adding it to the quesadillas to ensure everything is cooked through. Same with veggies, unless you prefer them on the raw side.
- Line your pan with foil or parchment for easy cleanup.
- The easiest way to cut these is with a pizza wheel!
- Ingredients to prep ahead- Make sure your protein of choice is cooked and chopped, shred the cheese, sauté the onions and peppers, and cook the rice if you plan to use it inside the quesadilla.
- Leftovers and storage- Baked quesadillas will keep for 3-4 days in the fridge. Once cooled, place in an airtight container or wrap in foil. You can reheat in the microwave or in a 350-degree F oven until warmed though.
What To Serve With This Quesadillas Recipe
As mentioned I like to pair my oven quesadilla recipe with refried beans or canned beans and some Mexican rice. It would also taste great with:
- Mexican Bean Salad Recipe
- Cilantro Lime Cauliflower Rice
- 7 Layer Taco Salad Recipe
- Easiest Ever Taco Soup
Other Delicious Mexican-Inspired Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Baked Quesadillas Recipe
Ingredients
- Cooking spray
- 8 fajita size flour tortillas
- 2 cups Mexican blend or cheddar cheese, shredded
- 1 cup Cooked chicken (or your protein of choice) chopped
- ½ cup diced onions, sautéed
- ½ cup diced poblano peppers, sautéed
- ½ cup cooked Mexican rice
- ½ cup salsa
Instructions
- Preheat the oven to 375 degrees and line a sheet pan with foil. Spray it with cooking spray.
- Lay flour tortillas on the sheet pan next to each other.
- Sprinkle a layer of cheese onto the tortillas (to your taste).
- Sprinkle whatever fillings you are using onto the cheese.
- Sprinkle a little more cheese on top of the fillings (to help the top tortillas stick) and place to top tortilla on.
- Lightly spray the tops of the tortillas with cooking spray to help them brown a bit.
- Bake for 7-10 minutes, depending on your oven, until the cheese is fully melted (mine usually take around 8 minutes).
- Cool for 5 minutes, slice into wedges with a pizza wheel and serve immediately with whatever sauces and sides you enjoy.
Video
Notes
- This is an excellent way to use leftovers. Add whatever you have on hand that looks good and switch up things that you don't. For example, you can easily use Monterey Jack cheese in place of cheddar cheese. Bottom line: have fun with your quesadilla filling!
- If you don't have leftover chicken, make your own shredded chicken breasts or grab a rotisserie chicken from the store and shred it.
- Get the kids involved. My girls love it when this is on the dinner menu because they can easily get involved. They get so into "decorating" their quesadillas with whatever fillings we're going with that night.
- Don't overstuff- I know I've talked a lot about all of the fun filling options for my baked quesadilla recipe, but I forgot to mention that you shouldn't overstuff them... too many fillings will make them leak while baking.
- If you do choose a meat protein, cook it before adding it to the quesadillas to ensure everything is cooked through. Same with veggies, unless you prefer them on the raw side.
- Line your pan with foil or parchment for easy cleanup.
- The easiest way to cut these is with a pizza wheel!
- Ingredients to prep ahead- Make sure your protein of choice is cooked and chopped, shred the cheese, sauté the onions and peppers, and cook the rice if you plan to use it inside the quesadilla.
- Leftovers and storage- Baked quesadillas will keep for 3-4 days in the fridge. Once cooled, place in an airtight container or wrap in foil. You can reheat in the microwave or in a 350-degree F oven until warmed though.
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