Easy Oven Crispy Quesadillas Food

QUESADILLAS IN THE OVEN!

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.

OVEN BAKED CHICKEN QUESADILLAS

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!

EASY OVEN CRISPY QUESADILLAS

Steps:

• Stir salsa with parmesan& coriander.
• Place tortillas on a flat surface.
• Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
• Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
• Fold in half.
• Lightly brush oil on the outside of each tortilla& place on a baking dish.
• Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
• Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).

CRISPY OPEN-FACED QUESADILLAS

Steps:

• 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
• Preheat the broiler.
• Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
• Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

SHRIMP QUESADILLAS

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

BAKED CHICKEN QUESADILLAS

Steps:

• Coat one side of two tortillas with cooking spray; place coated side down on an ungreased baking sheet. Top each with chicken, tomatoes and cheese. Cover with remaining tortillas; spritz tops with cooking spray., Bake at 450° for 10 minutes or until golden brown. Cut into wedges. Garnish with lettuce, olives and tomatoes if desired.

BAKED QUESADILLAS

Steps:

• Combine chicken, cheese,dressing and chiles together in a bowl.
• Place about 1/2 cup of chicken mixture on each torilla.
• Fold in half to seal.
• Place quesadillas on a baking sheet.
• Bake at 350 F for 15 minutes or until cheese is melted.
• If desired garnish with salsa and guacamole.
• You can put any kind of cheese you like.