Bakedcrabandolivequesadillas Recipes

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OVEN BAKED CHICKEN QUESADILLAS



Oven Baked Chicken Quesadillas image

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

400 g / 14 oz chicken (, cut into small bite size pieces (thigh, breast or tenderloin))
1 tsp cumin powder
1 tsp garlic powder (or sub with onion powder)
1/2 tsp cayenne pepper ((or adjust to taste))
1 tsp paprika powder
1/2 tsp salt + black pepper
1 tbsp olive oil
1 tbsp olive oil
1/2 small onion (, diced (brown, white, yellow))
1 garlic clove (, minced)
1 red capsicum / bell pepper (, diced)
1 green capsicum / bell pepper (, diced)
4 flour tortillas ((20cm/8"))
Olive oil spray
1 cups grated cheese, or more to taste ((tasty, cheddar, Monterey Jack, Pepper Jack or other melting cheese of choice) (Note 1))

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!



Quesadillas in the Oven! image

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

1/2 cup canned black beans, drained and rinsed
1 drizzle olive oil
1/4 teaspoon each cumin, garlic powder, onion powder, and kosher salt
1 large or 2 small green onions
1 cup shredded cheddar cheese
1 cup smoked mozzarella cheese
1/2 cup pico de gallo
8 6" tortillas (flour or corn)
For topping: Guacamole, sour cream, salsa, cilantro

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

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