Homemade recipe from Julie D.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Prep time will vary depending on whether you need to cook your protein and how quickly you can chop the onions and peppers.
I used to grill my quesadillas one at a time on my George Foreman grill, but it took forever, and they never got crispy.
These will turn out not only crispy but flaky!
Ingredients
- 8-inch flour tortillas (8 count)
- 2 lbs rotisserie chicken (or your preferred protein such as cooked steak, vegan protein, etc.)
- 1 large onion, thinly sliced
- 6 red and/or green bell peppers, sliced
- 3 jalapeños, sliced
- 3 Serrano peppers
- 4 cups shredded taco cheese (or your preferred cheese)
- Oil, for brushing
You can use any type of hot peppers. It is your choice. You could also add mushrooms and or black beans. Use your imagination!
Instructions
- Preheat Oven:
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with a drizzle of oil. - Prepare the Quesadillas:
- Place a tortilla on the prepared baking sheet.
- On one half of the tortilla, layer a small amount of shredded cheese, followed by your choice of protein, onions, peppers, and any optional ingredients.
- Top with a little more cheese, then fold the tortilla over to close the quesadilla.
- Brush and Bake:
-
- Brush the top of each folded quesadilla with oil to help it crisp up in the oven.
- Repeat with the remaining tortillas.
- Bake in the preheated oven for 8 minutes. After 8 minutes, flip the quesadillas gently and bake for an additional 8 minutes, until golden brown and crispy.
- Serve:
Remove from the oven and serve immediately with your favorite toppings like sour cream, guacamole, or salsa.
Enjoy your crispy, cheesy, baked quesadillas!
