Crispy oven baked beef quesadillas
Prep
5m
·
Cook
20m
·
Total
25m
About This Recipe
This crispy oven baked beef quesadilla recipe features flavorful beef mince, corn, black beans, and melted cheese sandwiched between tortillas. Seasoned with homemade taco seasoning and baked to crispy perfection, it's served with creamy avocado sauce, pico de gallo, and sour cream for a delicious Mexican-inspired meal.
Ingredients
(Servings:
4)
Scale
Convert
Quesadillas
Homemade Taco Seasoning
Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories588kcal29%
-
Fat31g47%
-
Saturated Fat14g70%
-
Carbohydrates43g14%
-
Fiber5g20%
-
Sugar4g8%
-
Protein30g60%
-
Cholesterol96mg32%
-
Sodium705mg29%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.
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