Oven Quesadillas for a Crowd

Recipe by Sarah Jampel
1 Review 5.0 out of 5 stars

If you’re in the business of making a lot of quesadillas (hello, toddler parents), this just might be the fastest, easiest method to make quesadillas for a crowd. Instead of standing over the stove, you can make six quesadillas at once in the oven. While you can use storebought tortillas, we highly recommend using our 50/50 Corn and Flour Tortillas: The tortillas become super crisp in the oven while keeping their tender chew. The filling for these oven quesadillas is the classic, irresistible combination of beans and cheese, but you can go simpler or more elaborate to accommodate your eaters. 

Prep
5 mins
Bake
12 to 14 mins
Total
20 mins
Yield
6 small quesadillas
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Oven Quesadillas for a Crowd - select to zoom
Oven Quesadillas for a Crowd - select to zoom
Oven Quesadillas for a Crowd - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 425°F with a rack in the middle and top position. 

  2. Pour the oil onto a rimmed baking sheet and use your hands, a pastry brush, or a paper towel to thoroughly and evenly grease it.  

     

  3. In a medium bowl, stir together the cheese, onion, chile, beans, salt, and chili powder.

  4. Lay the tortillas on the baking sheet, then distribute a heaping 1/3 cup of the cheese-bean filling onto half of each one. Fold each tortilla over, pressing firmly so that it stays shut and the filling is packed down. 

  5. Bake the oven quesadillas on the middle rack for 6 minutes, until the tortillas smell toasty and the cheese starts to melt, then carefully flip each one over with a spatula. Return the pan to the oven for 6 to 8 more minutes, until the cheese is bubbling and the tortillas are crisp and brown; if necessary, in the last few minutes, transfer the pan to the top rack for more browning.

  6. Let the quesadillas cool slightly, then garnish with cilantro and serve with sour cream and lime wedges, for squeezing.

  7. Oven quesadillas are best enjoyed fresh. Store airtight in the refrigerator for 3 days; reheat, wrapped in foil, in the oven until warmed through.

Tips from our Bakers

  • To scale up this recipe, simply double all of the ingredients and use two baking sheets.  

  • Customize the filling to your liking! As long as you have 1 cup of cheese, which melts to glue the quesadilla together, choose other ingredients to reach about 2 cups of total filling: Try sliced scallions or pickled jalapeños, shredded rotisserie chicken, seared mushrooms, or roasted sweet potatoes.  

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