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Quesadillas

Quesadillas recipe image
These baked quesadillas offer a convenient and delicious twist on the classic Mexican favorite. By baking them in the oven rather than frying in a skillet, you achieve a perfectly crisp exterior without the grease, while the interior remains gooey and warm. The combination of sharp Monterey Jack cheese, briny black olives, and tangy picante sauce creates a robust flavor profile that is both comforting and exciting. Fresh cilantro adds a bright, herbal note that cuts through the richness of the cheese. This recipe is ideal for feeding a crowd, making it perfect for parties, potlucks, or busy weeknight dinners when you need a substantial meal that comes together with minimal effort. Serve with salsa and sour cream for an extra kick.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 40
Calories: 799.0
Dietary: Vegetarian
Description
These baked quesadillas offer a convenient and delicious twist on the classic Mexican favorite. By baking them in the oven rather than frying in a skillet, you achieve a perfectly crisp exterior without the grease, while the interior remains gooey and warm. The combination of sharp Monterey Jack cheese, briny black olives, and tangy picante sauce creates a robust flavor profile that is both comforting and exciting. Fresh cilantro adds a bright, herbal note that cuts through the richness of the cheese. This recipe is ideal for feeding a crowd, making it perfect for parties, potlucks, or busy weeknight dinners when you need a substantial meal that comes together with minimal effort. Serve with salsa and sour cream for an extra kick.
Ingredients
  • 10 flour Tortilla -- 7" wide
  • 1 can Pitted black olives -- drained
  • 1 cup Monterey jack cheese -- shredded
  • 1/3 cup Picante sauce
  • 1/4 cup Cilantro
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC).
  2. 2
    Place 3 flour tortillas flat on a baking stone or baking sheet.
  3. 3
    In a medium bowl, combine the drained black olives, shredded Monterey Jack cheese, and picante sauce.
  4. 4
    Stir the chopped cilantro into the cheese mixture until evenly distributed.
  5. 5
    Evenly spread approximately 1/4 cup of the cheese mixture over each tortilla, leaving a small border around the edges.
  6. 6
    Top each filled tortilla with another tortilla and press down firmly to adhere.
  7. 7
    Bake for 8 to 10 minutes, or until the tops are lightly browned and the cheese is melted.
  8. 8
    Remove from the oven and let cool for 5 minutes to allow the cheese to set slightly.
  9. 9
    Cut each quesadilla into 8 wedges using a sharp knife or pizza cutter.
  10. 10
    Prepare and bake the remaining tortillas using the same method.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 799.0kcal
% Daily Value *
Total Fat 39.2g61%
Saturated Fat 16.6g83%
Cholesterol 52.2mg18%
Sodium 1121.7mg47%
Total Carbohydrate 85.2g29%
Dietary Fiber 10.6g43%
Sugars 7.7g
Protein 18.2g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm with additional salsa or sour cream if desired.

Keywords: quesadillas, mexican, cheese, monterey jack, black olives, picante sauce, cilantro, tortilla, baked, vegetarian, main dish, easy dinner, party food, comfort food, crispy, shredded cheese, flour tortilla, quick meal, family friendly, snack
Read it online: https://www.chefs-mate.com/recipe/quesadillas/