Can I make these quesadillas with just cheese?

Yes! Cheese quesadillas work perfectly with this oven method. I'd recommend using 1/4 cup of shredded cheese per quesadilla: a mix of cheddar and mozzarella gives you the best flavor and melt.

Do I need to adjust the baking time if I add chicken or other cooked proteins?

No adjustment needed! Since you're using pre-cooked proteins like leftover cooked chicken or shrimp, the standard 8 minutes plus 6-7 minutes timing works perfectly.

Can I use corn tortillas instead of flour tortillas?

You can, but I prefer flour tortillas for this oven method. Corn tortillas are more delicate and can crack when you fold them, especially if they're not warmed first. If you want to use corn tortillas, warm them in the microwave for about 30 seconds wrapped in a damp paper towel to make them pliable before filling.

Oven Baked Quesadillas

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4.8 from 4 reviews

These baked quesadillas in the oven have a crispy exterior and make multiple servings at once, ideal for feeding a crowd. Sheet pan quesadillas are a weeknight dinner game-changer!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 (8 half quesadillas) 1x
Category: Main Dish
Method: Baked
Cuisine: Mexican inspired
Diet: Vegetarian

Ingredients

Scale

1/2 cup canned black beans, drained and rinsed
1 drizzle olive oil
1/4 teaspoon each cumin, garlic powder, onion powder, and kosher salt
1 large or 2 small green onions
1 cup shredded cheddar cheese
1 cup smoked mozzarella cheese
1/2 cup pico de gallo
8 6” tortillas (flour or corn)
For topping: Guacamole, sour cream, salsa, cilantro

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Drain and rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion.
Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil.
On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil.
Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.

Find it online: https://www.acouplecooks.com/baked-quesadilla-in-oven/