This is a handy recipe for crispy quesadillas baked in the oven. Which means you can make 3, 4 or 8 at a time instead of pan frying one by one! Stuffed with my favourite taco beef mince (ground beef) though you can use chicken, turkey, lamb or pork. Super quick and easy!
Crispy oven baked beef quesadillas
Recipe writers “always” trumpet on about how quick and easy quesadillas are to make (yours truly included). Which they are, if you’re cooking for one or two people.
But if you’re cooking for 3 or 4 or 5 – and throw a hoard of hungry teenagers into the mix – who’s got time to pan fry them one by one? Nobody I know in the real world!
Solution: Use the oven. They are truly crispy and everything you want in a quesadilla, stuffed with a taco-flavoured meaty filling studded with corn, beans and oozy cheese. My favourite part is the edges where the melted cheese goes crispy!
Just in case you doubt me – more proof of crispy:
That’s crispy!!
Ingredients for crispy oven baked quesadillas
You can use this recipe as a template for whatever filling you want. Though to ensure it goes crispy, you need to ensure the filling isn’t too watery. Mince works well because it can be juicy without being watery, and it’s great to cook up with a tasty Mexican seasoning. Also, the surface of the quesadillas stay nice and flat (compared to, say, irregular size chunks of chicken, like in this baked chicken quesadilla) which equals crispier surface.
the beef quesadilla filling
Here’s what goes into the taco flavoured beef filling. It’s the same seasoning I used for my old school beef tacos which I adore!
Beef mince (ground beef) – This recipe will work with any type of meat though you will find chicken and turkey is drier than beef, pork and lamb. Beef is my favourite – because I do have a very big soft spot for old school Beef Tacos (crispy taco shells and all!).
Taco seasoning – This is the blend I use for my Beef Taco Filling, made with simple pantry staples. If you’re tempted to use a store bought packet for convenience, go ahead. But when you have time, use this homemade mix and notice how it doesn’t have that artificial edge! I think you’ll enjoy it. 🙂
Tomato paste – This is to add a little flavour, bind the filling and juice it up a bit. Without, the beef is a little dry and crumbly, I find.
Corn and beans – This is to add some bulk and different texture into the filling, rather than just using meat. I use canned, though you can use frozen corn as well. (Use leftovers in a salad or freeze flattered in ziplock bags so you can snap off a bit more the next time you make this!).
The quesadillas
Here’s what you need to assemble the quesadillas.
Flour tortillas – Use flour tortillas around 20cm/8″ wide. I’ve tried this with all sorts of brands from and they all baked up lovely and crispy with the exception of Old El Paso. These tortillas labelled as “super soft and flexible!” which works against us here! They do go quite crispy but they take an extra 3 to 5 minutes, but still not as crispy as all the other brands I tried (Mission, Coles and Woolworths brands, La Banderita).
Whatever brand you can get, I still think this is still worth making. Firstly, it’s quick. Secondly, even if not as ultra crispy as pictured, it should crisp up a decent amount and it will be a tasty trial-and-error to find the tortilla brand that works best.
Cheese – Use any melting cheese you want. I use Colby, cheddar, tasty cheese (an Australian cheddar-like cheese) and Monterey Jack, all of which are staples in my fridge. I wouldn’t choose to use mozzarella as it doesn’t have as much flavour but if that’s all I had, it wouldn’t stop me.
Olive oil – You need it, if you want crispy! Just 1 teaspoon to grease the tray and some for the quesadillas ( just 1/2 teaspoon each).
How to make crispy oven baked quesadillas
You will notice that there is less filling than traditional pan fried quesadillas because the more filling there is, the less it crisps up in the oven.
Also – don’t skimp on the oil drizzled on the tortillas. Oil = crisp!
Beef filling – Cook the beef first, breaking it up as you. Then when the red (raw) colour is just about gone, add the Taco Seasoning and cook it for 1 minute which will bring out the flavour. Add the tomato paste and stir for another 1 minute to cook off the sour raw flavour. Stir in the corn, beans and water. The water will “juice up” the filling a bit without making it watery (which will compromise crispiness).
Cool the filling for 15 minutes. If it’s too hot, it will steam inside the quesadillas which makes the tortilla soggy = compromises crispiness (do you see a theme in today’s recipe? 😂).
This is what we’re after – not dry and crumbly, but it’s not watery:
Assemble quesadillas – Spread the filling across half of each quesadilla and top with cheese. Spread evenly to make the quesadillas as flat as possible.
Prepare for baking – Grease a tray with olive oil (just 1 teaspoon is enough), then place the quesadillas on the tray. Drizzle the surface with oil then spread across the surface and sides (I use my hands). Oil is essential for oven baked crispiness. Don’t be tempted to skimp on the oil!
Double flip bake – Bake in a hot oven (220°C / 425°F (200°C fan-forced)) for 8 minutes. Flip, bake for 5 minutes, then flip again and bake for a further 2 minutes or until it is golden and crispy. The third flip is key! The tortilla gets stained with red oil from the beef which crisps up beautifully, and it’s extra tasty.
Serve immediately! Cut the quesadillas in half then serve with your dipping sauce / toppings of choice. (More on this below).
Dipping sauces and toppings for quesadillas
Confession: more often than not in a I need something to eat, stat! situation, I will munch on these plain or, at best, sour cream for dunking.
Though when energy-levels and time-scrambling permit, Avocado Sauce is my dipping sauce of choice. Firstly, it’s fast. Avocado, sour cream, lime, coriander -> blitz. This easily happens while the quesadillas are in the oven.
And secondly, I like that it’s creamier than guacamole so it’s easier to dunk.
As for Pico de Gallo, it is an excellent finishing touch to add some freshness to quesadillas and to round out the meal with some fresh vegetables. But – I’ll be honest. It doesn’t usually make an appearance when I’m making quesadillas midweek, because I’m usually in a fridge clean-out or speedy meal scenario! – Nagi x
PS Just had a thought – a restaurant style smooth tomato salsa dip is also an excellent dipping option. And some more dip suggestions:
Watch how to make it
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Crispy oven baked beef quesadillas
Ingredients
- 2 tsp olive oil
- 250g/ 8oz beef mince (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 shredded cheese – cheddar, colby, tasty cheese, Monterey jack (not mozzarella)
Homemade taco seasoning:
- 1/2 tsp EACH ground garlic , onion, dried oregano
- 1 tsp EACH cumin , paprika powder
- 1/8 tsp cayenne pepper , optional
- 1/4 tsp cooking salt / kosher 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.
Recipe Notes:
1. Use flour tortillas around 20cm/8″ wide. Best brand – Mission is my favourite. I’ve tried every brand I could find here in Australia and they all bake up crispy with the exception of Old El Paso, labelled as “super soft and flexible!” which works against us here. They do go quite crispy but they take an extra 2 to 3 minutes with an extra spritz of oil, but still not as crispy as all the other brands I tried (Mission, Coles and Woolworths brands, La Banderita). Whatever brand you can get, this is still worth making because it’s quick and even if not as ultra crispy as pictured, it should crisp up a decent amount and it will be a tasty trial-and-error to find the tortilla brand that works best! Corn tortillas don’t work as well, they tend to split when baked. 2. Make ahead – Cook filling and shred cheese, then refrigerate separate, assemble just prior to baking. Assembling quesadillas ahead not recommended as the filling will soak the tortillas = compromise crispiness. Cooked quesadillas will keep for 3 days, re-crisp in the oven. Nutrition per quesadilla excluding dipping sauces / toppings.
Nutrition Information:
Life of Dozer
This week we had Dozer’s first public appearance since he got sick earlier this year – so exciting!
The event was a reader dinner at one of my favourite local restaurants, Boronia Kitchen. The evening kicked off with canapés and cocktails outdoors even though it is the middle of winter just so people had a chance to meet Dozer before we headed inside for dinner.
Unfortunately when we headed inside for dinner, Dozer was sent home. To be honest, 30 minutes of meet-and-greet is more than enough excitement for him for one day. He was ready for bed!
And, even though these photos don’t belong in the Life of Dozer section, a couple of photos of the dinner. What a night! A huge thanks to the incredible team at Boronia Kitchen – especially the restaurateur Chef Simon Sandall – for going above and beyond to put on such a special and spectacular evening. I had so much fun, and I especially loved that the event was small enough so I had time to go around and spend time at every table.
I’m doing a grocery shop today. Tortillas on the shopping list. I nearly always have your chilli in the freezer, so dinner is sorted. Cuddles for your dozer. Beautiful boy. Cheers from sunny coast, qld.
What a night… the first photo should be framed, you both look so happy, healthy, with the highest spirits! Being a social butterfly can be exhausting 😉 Appreciate your updates & your space & time saving, healthier version for quesadillas… yum!
Ms. Nagi & Mr. Dozer…! Went right past the recipe to see how Mr. D was getting along…..such great news indeed as our best fur friends and your wonderful talents make any meal complete…thanks again and and stay warm…its 112F here today in ARIZONA…LOL
So glad your baby is socializing again. He looks so happy & healthy. (Shows you what love can do). Didn’t make this recipe yet. But I can taste it just looking at the pictures.Keep smiling. Hugs from California.
So happy that Dozer is looking so good.
Where were you last Sunday when I made quesadillas for six?! My frypan is big enough to fit two, but I still needed someone to step in to make seconds so I could eat…
Lovely picture of you and Dozer, I love your red dress!
This recipe looks amazing, I’ll definitely try it!
Would these work with corn tortillas? They look amazing and can hardly wait to try them out.
Would lining the tray with baking paper, or indeed using nonstick baking tray (which is all I own) ruin the chance of crispiness?
I’m interested in this, too – I’ve got a couple of packets of corn tortillas in the freezer, and want to check before I start defrosting them…
Lovely picture of you and Dozer, I love your red dress!
This recipe looks amazing, can’t wait to make it!
These look awesome and I’m sure that my crew will be trying them soon. Growing up I was told that a quesadilla is just cheese melted between 2 tortillas. In my mind these are tacos. But tacos or quesadillas, I’m sure that they will be delicious. Thank you for sharing your brilliant recipes with us. You and your staff, especially Dozer, are wonderful and greatly appreciated.
Yeah, quesidillas are made with flour toritillas and heated on the stovetop flat. Tacos use corn tortillas bent in half to hold the filling and are deep fried. These look good, but it’s easier to just brown them in a pan if you aren’t making a bunch.
I have to tell ya these look fabulous…can’t wait to try them! I’m so glad that Dozer had a wonderful 1st night out, looking marvelous & wowing the crowd (as usual)! Love the pics and your sense of humor in the narratives (and the big red arrow)
Is the nutritional information for one quesadilla or for four?
We were out last night and decided to try the new Mexican place in town. These look way better than what we were served at the restaurant. Thanks for a new easy yummy recipe. Also give Dozer hug and kisses……and treatttttttttts
OMG this is genius Nagi. Can’t wait to try this one out. Looks delicious.
What a special evening for you and Dozer.
These quesadillas look fantastic and most of all, quick and easy. Going to try very soon
Question; if I kind the tray with aluminum foil, then proceed with the rest of the directions, will it still get crispy?
Or does it have to bake right on the tray with no lining?
Thanks.
I’ve found pans branded “Steel Pan”, at home goods. They don’t have a non-stick coating, but a diamond-like pattern in the steel. Nothing sticks! If you ever see them, you must scoop them up!
I’m wondering about this myself. Lining the tray makes clean up so much easier.
This recipe looks amazing. Since I went grocery shopping yesterday for the 4th of July, I will wait a day to purchase all the ingredients. Much love to you and Dozer it looks like he was in his element with all the people wanting to meet him!!
Absolutely love all your Mexican creations – the pulled pork enchilada’s with the Pork carnitas I made the other night and tasted amazing! I’m just trying to find suitable subs for a fussy teenager who hates black beans and corn in things! I love it and want to find a similar mix that’s not beans or corn that gives as much pop! – I’m so going to make these soon!
How about capsicum or zucchini to sub for the corn? And does he/she hate all beans? if not then I’d say red kidney beans.
Cannellini and crispy bacon onion the list is endless garlic lots of ,I used to do polish salami 3 cheese and store bought salsa and add loads of fresh garlic just love quesadillas
These will definitely be on the “to make soon” list. I typically make them with just chicken and cheese, but this sounds so much better.
Dozer is looking well, and it looks like he was enjoying all the attention from the crowd. You two are so cute together, it’s obvious you love each other madly!!
I too, went straight to Dozer…
You both looked SO stylish, and am delighted everyone had a great night. Thank you all ,for all you do.
We all are very fortunate.