Go Back
Baked Quesadillas

Oven-Baked Quesadillas

These oven-baked quesadillas are the ultimate way to enjoy crispy, cheesy perfection with minimal effort. Instead of standing over the stove, you can bake them to golden, crunchy goodness while the cheese melts evenly inside. Perfect for busy weeknights, family dinners, or meal prep!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Dinner, LUNCH, Snack
Cuisine: American, Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 tsp olive oil for sautéing the meat and keeping it juicy
  • 250 g ground beef or swap with chicken or turkey
  • 1 tbsp tomato paste adds depth and richness
  • 0.33 cup corn kernels canned or frozen, drained
  • 0.33 cup black beans rinsed and drained
  • 2 tbsp water helps keep filling moist
For the Quesadillas
  • 4 pieces flour tortillas (8-inch) sturdy and flexible for folding
  • 3 tsp olive oil brushed on top for crispiness
  • 1.25 cups shredded cheese cheddar, colby, or Monterey Jack
Homemade Taco Seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.125 tsp cayenne pepper optional, for a mild kick
  • 0.25 tsp kosher salt
To Serve
  • 1 cup guacamole or avocado sauce
  • 1 cup Pico de Gallo
  • 0.5 cup sour cream

Method
 

  1. Step 1: Make the Filling — Heat olive oil in a non-stick skillet over medium-high heat. Add ground beef and cook until no longer pink. Stir in taco seasoning and tomato paste, cooking briefly to deepen the flavor. Add beans, corn, and water; mix until moist but not runny. Let cool for 15 minutes before assembling.
  2. Step 2: Preheat and Prepare — Preheat oven to 425°F (220°C). Lightly grease a baking tray with olive oil or line with parchment paper.
  3. Step 3: Assemble the Quesadillas — Lay out tortillas, spoon filling on one half, top with shredded cheese, and fold to form half-moons. Arrange on tray and brush tops with olive oil.
  4. Step 4: Bake Until Golden — Bake for 8 minutes, flip, bake another 5 minutes, flip again, and bake 2–3 more minutes until golden and crisp. Optional: spritz lightly with oil before final minutes for extra crunch.
  5. Step 5: Serve and Enjoy — Slice each quesadilla into halves or quarters. Serve warm with guacamole, salsa, or sour cream.

Notes

Make it vegetarian by skipping the meat and doubling the beans or adding sautéed mushrooms and bell peppers. For best melt, use freshly shredded cheese. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to keep them crisp.