Name: Crispy Oven Baked Beef Quesadillas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 250g/8oz beef mince (ground beef); 1 tbsp tomato paste; 1/3 cup corn kernels (canned, drained or frozen); 1/3 cup black beans (canned, drained); 2 tbsp water; 1/2 tsp ground garlic; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1 tsp cumin powder; 1 tsp paprika powder; 1/8 tsp cayenne pepper (optional); 1/4 tsp cooking salt/kosher salt; 4 flour tortillas (20cm/8" diameter); 3 tsp olive oil (divided: 1 tsp for tray, 2 tsp for drizzling on quesadillas); 1 1/4 tightly packed cups shredded cheese (cheddar, colby, tasty cheese, Monterey Jack mix; avoid mozzarella); Avocado sauce or guacamole; Pico de Gallo; Sour cream

Introduction

Crispy oven baked beef quesadillas are a delicious and easy meal perfect for weeknights or casual gatherings. Packed with seasoned beef, beans, corn, and melted cheese, these quesadillas offer a satisfying crunch without the need for frying. Serve them with your favorite dips for a crowd-pleasing dish.

A close-up view of a golden-brown taco held by a woman's hand, showing its crispy, slightly bubbled shell. The taco is folded into a half-moon shape with visible layers of browned ground beef, melted cheese, and small pieces of bright yellow corn peeking out from the filling. The taco is lifted from a metal tray holding more of the same tacos, resting on a white marbled surface not fully visible. The background is dark, causing the crispy texture of the taco shell and the rich colors of the filling to stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp olive oil

250g / 8oz beef mince (ground beef, or substitute chicken, turkey, pork, lamb)

1 tbsp tomato paste

1/3 cup corn kernels (canned, drained, or frozen)

1/3 cup black beans (canned, drained)

2 tbsp water

4 flour tortillas (20cm / 8″, Mission crisps best, Old El Paso the least)

3 tsp olive oil

1 1/4 tightly packed cups shredded cheese (cheddar, colby, tasty cheese, Monterey jack – avoid mozzarella)

1/2 tsp each ground garlic, ground onion, dried oregano

1 tsp each cumin, paprika powder

1/8 tsp cayenne pepper (optional)

1/4 tsp cooking salt or kosher salt

Avocado sauce or guacamole (optional)

Pico de Gallo (optional)

Sour cream (optional)

Instructions

Step 1: Heat 2 tsp of olive oil in a non-stick pan over high heat. Add the beef mince and cook, breaking it apart, until mostly browned. Stir in the ground garlic, onion, oregano, cumin, paprika, cayenne (if using), and salt. Cook for 1 minute.

Step 2: Add the tomato paste and cook for 30 seconds. Stir in the drained beans and corn, then add 2 tbsp water and mix well. The filling should be juicy but not watery. Remove from heat and let cool for at least 15 minutes.

Step 3: Preheat the oven to 220°C / 425°F (200°C fan-forced). Lightly grease a metal baking tray with 1 tsp olive oil using your hand or a brush.

Step 4: To assemble, spread the cooled filling over one half of each tortilla. Top the filling with shredded cheese and fold the tortilla over to cover.

Step 5: Place the folded quesadillas on the greased tray. Drizzle the tops and sides with about 1/2 tsp olive oil per quesadilla and spread gently with your hand. Press down lightly to flatten the surface.

Step 6: Bake in the oven for 8 minutes. Carefully flip each quesadilla, bake for another 5 minutes, then flip again and bake for an additional 2 minutes or until golden and crispy. For extra crispiness, you may spritz with a little more oil before baking the last time.

Step 7: Remove from oven, cut each quesadilla in half, and serve immediately with avocado sauce, pico de gallo, sour cream, or enjoy plain.

Tips & Variations

Use a mix of cheeses like cheddar and Monterey jack for best melting and flavor. Avoid mozzarella as it can get too stretchy.

To keep the filling juicy but crisp, avoid adding too much water or liquid ingredients.

Swap beef for ground chicken or turkey for a lighter option.

For a vegetarian version, replace the meat with sautéed vegetables or extra beans.

Add a sprinkle of fresh cilantro or a squeeze of lime juice before folding for extra freshness.

FAQs

Can I prepare the filling ahead of time?

Yes, the filling can be made a day ahead and refrigerated. Let it cool completely before storing. Reheat gently before assembling the quesadillas.

What kind of tortillas work best?

Flour tortillas around 20cm (8 inches) in diameter work best for folding and crisping. Some brands yield crispier results; Mission is preferred over Old El Paso for this recipe.