Baked Quesadilla

If you’ve read my previous post then you know that my 11 year old puppy Shana passed away on Monday.  With that said the past few days have been both emotional and hectic.  My 2 dogs are a bit lost and confused without their beloved alpha in the house.

Casey my Pit mix is going back and forth between clingy and trying to figure out if she’s the new alpha dog.  We’ve discovered that she can be a bit of a bully but so far not too much so.  Our little Rocki is extremely attached to us and seems anxious when we leave the house.  This is not surprising when you consider that my son left 3 weeks ago for Europe and my daughter has been sporadically in and out.  Bill and I are doing our best to be here for her but it’s not possible 24/7.

What does any of this have to do with quesadillas?  Not much except for the fact that I had a really great recipe in my mind and ended up with a very good but less ambitious version due to an unexpectedly busy day.  Between the dogs and catching my son on Skype I ended up making a quick, simple but delicious quesadilla.

Usually when I make quesadilla’s I use a lot of oil and cook then on the stove top.  Tonight I made a much lighter version by spraying them with cooking oil and baking them in the oven.  They came out surprisingly crispy and took way less effort.

Today’s version was filled with sautéed onions, black beans, mushrooms, and frozen corn,  My original plan had roasted corn and chipolte peppers.  I managed to get a similar flavor with less work.  Then I topped them with a very quick guacamole recipe.


4 large burrito wraps

8 oz shredded sharp cheddar

4 oz shredded monterey jack cheese

1 large onion diced

1 can black beans drained

1./4 bag frozen corn

6 oz sliced mushrooms

Juice of 1 lime

Tabasco Chipolte Pepper Sauce

1 teaspoon cumin

Salt to taste (optional)

A few sprigs chopped fresh cilantro or coriander if available

Sour cream and/or guacamole to top with


Add all veggies in a bowl and add juice of 1 lime, a few teaspoons of the chipolte sauce, cumin and salt, toss all ingredients until well mixed  Heat oil in a pan and add veggies, saute until onions are lightly browned, add cilantro or coriander.

Lay each burrito wrap and place cheese mixture on 1/2, top with veggie mixture and add another layer of cheese.  Fold in half

Spray a baking sheet with cooking oil and place each quesadilla on the sheet, spray the top of each quesadilla

Bake at 350 5-7 minutes, flip over as lightly browned and cook on the other side until browned as well.  Total bake time 12-14 minutes

If any of the filling oozes out, just spoon it back in, then cut into triangles, top as desired

    • Bushfire
    • June 28th, 2010

    What a great idea! Mine are always oily too. I’ll bake next time.

    • Ann Krischer
    • July 5th, 2010

    When we make quesadillas we just throw them on a heated pan on the stove with no oil. If the pan is heated first they don’t stick and the cheese melts which is the objective anyway. Of course the oven works too but we don’t have AC so don’t use the oven in summer unless we must.

  1. October 15th, 2010

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