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.
Yep, don’t use El Paso tortillas. Got nice and brown, but not crispy.
Added green onions to mine. Served with sour cream and salsa.
Sooo good. Will make again with different tortillas!
I used Missoni XL tortillas. Just one tortilla folded in half with all the fixings was definitely enough! Would certainly use those again.
Yum! This recipe is just what I needed tonight, fast and delicious. Stacked some lettuce, tomato and red onion on top. Thanks Nagi
Is it possible to cook this with a thicker Flat bread?
Totally … when I opened my freezer to get the leftover tortillas, much to my surprise they turned out to be pitas, and besides that, whole-wheat pitas! I expected less than perfect results, but the pita quesadillas came out crunchy and light, just right! Thanks for a fun recipe, Nagi
Cooked this and my wife said it was 5star Mexican and she’s been to Mexico twice.
These were so yummy! My son reheated leftovers for breakfast in the air fryer!
If anyone in Australia is trying to make this recipe gluten free, I can highly recommend using BFree Low Carb – High Protein Wraps.
Maybe because of the chickpea flour they bend easily, don’t crack and crisp up nicely. The integrity once cooked is strong enough to pick up and eat with your fingers like a sandwich and the taste is great.
Served with homemade guac, sour cream & a lime wedge. Delicious!!!
Very tasty and love the crispiness. I used ground pork which was a nice change from the ground beef and not dry. I will continue to use it when I make them again. I did double the meat ingredients and have frozen the leftovers for a quick meal, perhaps with rice or orzo. They are easy to eat for someone with hand limitations. I also love how the recipes are laid out and the many suggestions and tips for each recipe.
Made these the other night using your Quesadilla beef filling from the pan fry recipe. MUCH easier doing in the oven when you have hungry teenager. Served with sour cream/sriacha sauce. WINNER.
nothing startling, wouldn’t do again.
These look so delicious 😋🤤
I’m wondering if there’s any veggie option for this maybe mushrooms but I thought I should ask the professional before going ahead and doing it!
So glad dozer is getting better send my love to him ❤️❤️
This was a huge hit with my family! And so easy! They really did get crispy!
Easy and yummy! I made a few different varieties using this method (flour and corn tortillas), cheese, meat, cauliflower, and all were crispy and yummy.
Thank you Nagi for yet another fantastic way to make our favourite treat. It was so much easier and absolutely delicious
Nagi
This is our second meal using your recipes in three days. {The first was your 5 star meatloaf for our expecting daughter’s b-day)
It is quite hot here right now so I did them on the BBQ. They turned out nice and crispy but I did add extra Cayenne as we do love the spicy heat.
Thanks again and we are pleased to see nice shots of Dozer having a grand evening too!
Excellent for a party! I used flour and wheat tortillas-the Avocado Cream is a must. Bday party for 10-EASY in the oven!
Nagi! Everything I’ve ever tried on your website has been so top notch. I feel so safe and secure following your recipes. Whatever I am in the mood for I come straight here. I kid you not. Thank you so much for what you offer the world. And my dinner table!
Thank you Kathy, that’s a very lovely message to receive! – N x
These where delicious! I made my own corn tortillas so they didn’t get quite as crispy as they probably could’ve. But they were amazing just the same!!
Show off 😂😂😂
These were excellent. Making the seasoning mix made a huge improvement over the commercial stuff. And as oven performance varies, I extended the baking time by three minutes. The only change I’d make is to add a second avocado b/c the sauce was overly creamy. The quesadillas are a winner.
That’s terrific to hear John! Sorry to hear you thought the sauce was overly creamy but glad you enjoyed the quesadillas nevertheless! N x
I made these tonight came out so crispy think I should have put more filling in them but my husband and daughter loved them, my son (15) wanted more in them so will be adding bits and pieces everytime but loved
That’s terrific Abby! I’m so glad you enjoyed it. I am on the lighter side with the filling because the more filling there is, the less it crisps up. Feel free to experiment and see how much you can get in there! N x
Thank you for the tip about the soft tortillas. My 96 year old mom can’t chew hard or crispy food. She was able to eat the soft quesadillas they had the right crispness for her. We both liked the taco sauce and avocado dip. At mom’s request the next batch will have diced big Jim green chiles.. Will be ordering your books in the near future. Thank you for posting recipes.
I’m so happy to hear your mom was able to enjoy these!! Please say hi to her from me 🙂 N x