Oven Baked Quesadillas Recipe

A large pan of crispy quesadillas with an array of toppings around them.

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Oven Baked Quesadillas Recipe

We've made many a quesadilla while feeding our family of seven, and these Sheet Pan Quesadillas are our new favorite method! It's the best way to get everyone's dinner on the table in under 30 minutes, with no need for flipping or dirty stoves. Best of all, each quesadilla is completely customizable so everyone gets what they want.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Dinner, Main Course

Cuisine: Mexican

Servings:

Calories: 535kcal

Author: Misty

Equipment

Ingredients

½ yellow onion diced
½ red bell pepper diced
1 tablespoon neutral oil (avocado or light olive oil)
4 tablespoons butter melted
6 burrito size flour tortillas
16 ounces monterey jack cheese shredded
1 ½ cups black beans drained
3 cups cooked chicken chopped or shredded (*SEE NOTES)

Instructions

Preheat your oven to 425°F and position two racks in the oven, one in the upper-middle position and one in the lower-middle.
Add the onions, bell pepper, and oil to a microwave-safe bowl. Cook on the highest power for 2-3 minutes, stirring every 30 seconds, until the onions are softened and the mixture is fragrant. Set aside to cool slightly.
½ yellow onion, ½ red bell pepper, 1 tablespoon neutral oil
Grab two standard cookie sheets. Using a silicone brush, spread about 1 tablespoon of melted butter onto each of those sheets. Then place three tortillas on each sheet pan, allowing about half of each one to fall over the edge.
6 burrito size flour tortillas, 2 tablespoons butter
Sprinkle the shredded cheese evenly across half of each tortilla. Then add the bell pepper/onion mixture, the beans, and about ½ cup of chicken on each one.
16 ounces monterey jack cheese, 3 cups cooked chicken, 1 ½ cups black beans
Fold the empty half of each tortilla on top, then brush evenly with the remaining two tablespoons of melted butter.
2 tablespoons butter
Place one pan on the upper-middle rack and the other on the lower-middle rack of the oven. Bake for 5 minutes, then switch the pans between racks and bake for another 4-6 minutes, until the bottom of each (the part directly touching the pan) is golden brown and crispy.
Use a spatula to carefully flip them over so the really golden brown section is on top. Slice with a sharp knife or pizza cutter, then serve hot!

Notes

*You can really use any meat you'd like! In our photos, we used this Honey Chipotle Chicken because it's so yummy. But check the post for a whole list of other ideas!

Tips and Tricks

Add the filling to the tortillas right before you bake them. If they sit too long, they will get soggy.
Don't line the pan with parchment paper. It will trap moisture and cause them to steam, making them lose their crispiness.
Prep your salsa or toppings before you bake them so that everything is ready at the same time.

Storage: These are crispier when served fresh, but you can store leftovers in the fridge for 2-3 days. Allow them to cool completely, then store them in an airtight container. To reheat them, brush them with a little bit of freshly melted butter and cook in a skillet over medium-high heat until some of the crispiness is restored.

Nutrition