This is a super handy method to make 3, 4 or 8 quesadillas in the oven at the same time rather than cooking them one by one on the stove. They are impressively crispy (see photos and video for proof!) and very quick to make.
Stuffed with my beef taco filling though you can switch with chicken, turkey, pork or lamb, or stuff with whatever your heart desires as long as it’s not too watery because this might affect how well the tortilla crisps in the oven.

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

1. 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.
2. 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).
3. Assemble quesadillas – Spread the filling on one side of the quesadilla. Top with cheese, fold to cover. Place on tray, repeat with remaining quesadillas.
4. 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.
5. 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)
6. Serve – Cut each into half and serve immediately with dipping sauce/toppings of choice.

Recipe Notes:

Recipe makes 4 but you can make as many as you can fit in your oven. Though if you cram your oven full they will likely take longer to crisp up!

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:

Calories:364cal (18%)Carbohydrates:22g (7%)Protein:23g (46%)Fat:20g (31%)Saturated Fat:8g (50%)Polyunsaturated Fat:2gMonounsaturated Fat:8gTrans Fat:0.4gCholesterol:65mg (22%)Sodium:683mg (30%)Potassium:357mg (10%)Fiber:3g (13%)Sugar:3g (3%)Vitamin A:331IU (7%)Vitamin C:1mg (1%)Calcium:234mg (23%)Iron:3mg (17%)