OVEN BAKED CHICKEN QUESADILLAS
This is how to make multiple Quesadillas in one batch, rather than making them one by one on the stove! They are crispy and stuffed with Fajita flavoured chicken, onion, capsicum/bell peppers and of course cheese. Use this technique to make quesadillas with anything you want - just ensure you cool the filling. See recipe VIDEO below the recipe to see how crispy these are!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 31m
Number Of Ingredients 15
Steps:
- Place Chicken ingredients in a bowl and mix to coat chicken.
- Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
- Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
- Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
- Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
- Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
- Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
- Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
- Remove from oven and serve immediately!
Nutrition Facts : ServingSize 233 g, Calories 448 kcal, Carbohydrate 22.8 g, Protein 35 g, Fat 24.3 g, SaturatedFat 8.9 g, Cholesterol 105 mg, Sodium 561 mg, Fiber 3.4 g, Sugar 4.1 g, UnsaturatedFat 15.2 g
QUESADILLAS IN THE OVEN!
These baked quesadillas in the oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here.
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Drain the rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion.
- Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil.
- On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil.
- Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.
Nutrition Facts : Calories 326 calories, Sugar 1.5 g, Sodium 511.6 mg, Fat 12.7 g, SaturatedFat 6.5 g, TransFat 0.3 g, Carbohydrate 32.9 g, Fiber 6.2 g, Protein 21.6 g, Cholesterol 37.8 mg
CHICKEN CHILI SHEET PAN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
- Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
- Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
- Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
- Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
BAKED QUESADILLAS
If you don't like frying them, try baking! Quesadillas can be made with whatever filling ingredients you have on hand and can easily be made into a vegetarian meal. (I've merely included what I normally use.) Ingredient amounts are very rough, adjust to suit your taste. You can saute the veggies first if you like, but I personally can't tell a difference in taste, so I leave them raw.
Provided by lucky ladybug
Categories Low Cholesterol
Time 20m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lay out two tortillas on two baking sheets.
- Sprinkle a layer of cheese over each tortilla.
- Sprinkle other toppings over each tortilla.
- Sprinkle the remaining cheese over the fillings.
- Lay the other tortillas on top.
- Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
- Top with salsa and sour cream.
- Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.
EASY BAKED QUESADILLA
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Take a piece of aluminum foil that is big enough to cover a cookie sheet front and back. Center it on a cookie sheet.
- Place 2 tortillas side by side on foil. Sprinkle cheese evenly on both tortillas.
- Place protein option on top of cheese.
- Place vegetable option on top of protein.
- Spoon about half the salsa over the top, making a very light layer, if desired.
- Cover each stack with another tortilla.
- Bring 2 sides of the foil together above the quesadillas, sealing foil at the center of cookie sheet. Crimp edges of foil to seal along the side of cookie sheet.
- Bake for 10 minutes. Open foil carefully. Slice each quesadilla in quarters and serve with optional toppings (if desired).
Nutrition Facts : Calories 778 kcal, Carbohydrate 83 g, Cholesterol 80 mg, Fiber 5 g, Protein 33 g, SaturatedFat 17 g, Sodium 987 mg, Sugar 1 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
BAKED PANCAKE SQUARES
First made on September 17th, 2005. The family loved them! They were quick and easy and also light and fluffy. Will definitely make these again! These squares combine the taste of pancakes with the texture of pound cake. Serve with maple syrup, honey or jam. Add mini-chocolate chips for a special treat!
Provided by byZula
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly grease an 8x8-inch baking dish.
- In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat in the flour .
- Carefully stir in the baking powder and salt. Pour batter into prepared pan.
- Bake in preheated oven for 30 minutes.
- Cut into 16 square servings.
Nutrition Facts : Calories 110.2, Fat 4.1, SaturatedFat 2.4, Cholesterol 10.9, Sodium 209.3, Carbohydrate 14.9, Fiber 0.4, Sugar 1.7, Protein 3.3
QUESADILLA SQUARES
Adapted from the recipe for Impossible Quesadilla Pie from a Bisquick grocery store flyer from the mid-80's. I used canned pre-chopped jalapenos from the grocery store but I'm sure it would be even better with fresh.
Provided by Nanita
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425.
- Grease 9" square pan.
- Sprinkle chopped jalapenos and cheese in pan.
- Beat remaining ingredients until smooth either by hand or using an electric mixer.
- Pour into pan.
- Bake 20 to 30 minutes or until a knife inserted between the center and the edge of the pan comes out clean.
Nutrition Facts : Calories 520.6, Fat 35.9, SaturatedFat 20.4, Cholesterol 245.2, Sodium 1337.2, Carbohydrate 21.9, Fiber 0.9, Sugar 7.3, Protein 27.6
BAKED QUESADILLA SQUARES
These are wonderful appetizers that can be whipped together fast and baked while you entertain. Or they make just a nice snack for the family. They are great "as is", or passed with sour cream, guacamole and salsa separately.
Provided by JackieOhNo
Categories High In...
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 13x9-inch glass baking dish with nonstick cooking spray. Sprinkle cheeses in bottom. Top with chilies.
- Combine milk, baking mix and eggs in large bowl and beat until smooth. Carefully pour over chilies and cheese. Top with 1/4 cup salsa.
- Bake until puffed and golden, 25-30 minutes. Cool 10 minutes. Cut into squares and serve.
Nutrition Facts : Calories 489.9, Fat 33.3, SaturatedFat 18.8, Cholesterol 225.9, Sodium 1289.1, Carbohydrate 20.1, Fiber 1.1, Sugar 4.5, Protein 27.6
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