Crispy oven baked beef quesadillas

Name: Crispy oven baked beef quesadillas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 tsp olive oil; 250 g / 8oz beef mince ((ground beef) - or chicken, turkey, pork, lamb); 1 tbsp tomato paste; 1/3 cup corn kernels ((canned, drain, or frozen)); 1/3 cup black beans ((caned, drained)); 2 tbsp water; 4 flour tortillas ((20cm/8"), Mission crisps best, Old El Paso the least (Note 1)); 3 tsp olive oil; 1 1/4 tightly packed cups shredded cheese ( - cheddar, colby, tasty cheese, Monterey jack (not mozzarella)); 1/2 tsp EACH ground garlic (, onion, dried oregano); 1 tsp EACH cumin (, paprika powder); 1/8 tsp cayenne pepper (, optional); 1/4 tsp cooking salt / kosher salt; Avocado sauce ( or Guacamole); Pico de Gallo; Sour cream; Nothing ((I happily eat it plain!))

Recipe video above. This is a super handy method to make 3, 4 or 8 quesadillas in the oven at the same time rather than cooking them one by one on the stove. They are impressively crispy (see photos and video for proof!) and very quick to make.Stuffed with my beef taco filling though you can switch

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (68) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

2 tsp olive oil
250 g / 8oz beef mince ((ground beef) - or chicken, turkey, pork, lamb)
1 tbsp tomato paste
1/3 cup corn kernels ((canned, drain, or frozen))
1/3 cup black beans ((caned, drained))
2 tbsp water
4 flour tortillas ((20cm/8"), Mission crisps best, Old El Paso the least (Note 1))
3 tsp olive oil
1 1/4 tightly packed cups shredded cheese ( - cheddar, colby, tasty cheese, Monterey jack (not mozzarella))
1/2 tsp EACH ground garlic (, onion, dried oregano)
1 tsp EACH cumin (, paprika powder)
1/8 tsp cayenne pepper (, optional)
1/4 tsp cooking salt / kosher salt
Avocado sauce ( or Guacamole)
Pico de Gallo
Sour cream
Nothing ((I happily eat it plain!))

Steps

Filling - Heat the oil in a non stick pan over high heat. Add the beef and cook, breaking it up as you go, until the red colour is mostly gone. Add the Taco Seasoning and cook for 1 minute. Add the tomato paste and cook for 30 seconds. Stir in the beans and corn, then add the water and stir. The filling should be juicy (not dry) but not watery (compromises crispiness!). Remove into a bowl and cool for at least 15 minutes.
Preheat the oven to 220°C / 425°F (200°C fan-forced). Grease a metal tray with 1 teaspoon of olive oil (I use my hand).
Assemble quesadillas - Spread the filling on one side of the quesadilla. Top with cheese, fold to cover. Place on tray, repeat with remaining quesadillas.
Drizzle the top of each with 1/2 tsp olive oil then spread using your hands (top and sides, not underside). Press the quesadilla down to flatten the surface.
Bake for 8 minutes. Flip the quesadillas, bake for 5 minutes, flip again then bake for a further 2 minutes or until crispy. (Sometimes I spritz with oil to give it a helping hand)
Serve - Cut each into half and serve immediately with dipping sauce/toppings of choice.

Nutrition Facts (per serving)

364 kkal

Protein 23g (35%)

Carbs 22g (34%)

Fat 20g (31%)

Macronutrients

Calories36418% DV

Protein23g46% DV

Carbs22g7% DV

Fat20g31% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 530

Per Serving Rp 133/serving

🏠 Save ~Rp 1.060 compared to buying!

📋 Price Breakdown (12% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	2 tsp	-	-
/ 8oz beef mince	250 g	-	-
tomato paste	1 tbsp	Rp 12.000/kg	Rp 180
corn kernels	0.3333333333333333 cup	-	-
black beans	0.3333333333333333 cup	-	-
water	2 tbsp	-	-
flour tortillas	4	-	-
olive oil	3 tsp	-	-
tightly packed cups shredded cheese	0.25	-	-
EACH ground garlic	0.5 tsp	-	-
EACH cumin	1 tsp	Rp 70.000/kg	Rp 350
cayenne pepper	0.125 tsp	-	-
cooking salt / kosher salt	0.25 tsp	-	-
Avocado sauce	-	-	-
Pico de Gallo	-	-	-
Sour cream	-	-	-
Nothing	-	-	-