Learn how to make a big batch of quesadillas for family dinner or for prepping for the freezer.
PREP TIME 5 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 4servings
Ingredients
8medium-sized tortillas
2cupsshredded Mexican cheese
OPTIONAL: 1/2 pound cooked chickenpork, shrimp, or roasted vegetable filling chopped into small pieces
Cooking spray
Instructions
Prepare the optional meat or veggie filling if you plan to have something more than a simple cheese quesadilla.
Preheat the oven to 300°F and place a large baking pan on the center rack.
Place a large skillet on the stovetop and preheat over medium-high heat.
Place the tortillas, shredded cheese, and optional fillings near the stove in an assembly line next to the cooking spray.
Spray the skillet with cooking spray and place one tortilla in the pan. Sprinkle the surface with 2 tablespoons of cheese over the whole surface of the tortilla.
Add 2 - 3 tablespoons of meat/veggie filling on just one half/side of the tortilla. When the cheese begins to melt, use a spatula to fold the tortilla over into a half-moon shape and press it flat with the back of the spatula.
Transfer the cooked quesadilla to the warm baking pan in the oven to keep warm while you finish assembling the remaining quesadillas.
The remaining quesadillas will likely cook faster than the first one. You may need to reduce the heat to medium or medium-low after the first or second quesadilla.
To serve, use a pizza wheel to cut each half-moon into 3 triangle pieces like a pizza.
Recipe Notes
Baked quesadillas can be cooled and frozen between layers of waxed paper to prevent sticking and stored in an airtight container in the freezer up to 6 months.To reheat from frozen, thaw overnight in the fridge or bake directly from frozen at 350°F until warmed through.