Making a quesadilla for one is a ridiculously easy task, but standing over the stove and preparing quesadilla after quesadilla for a hungry mob can be tedious and time consuming. To make a whole batch for a crowd, just grab a sheet pan and turn on your oven.
It’s not a very difficult procedure, but it’s not as simple as folding some chicken and cheese in a tortilla and popping it in the oven. To make sure you get warm, gooey quesadillas that are super crispy on both sides, RecipeTin Eats suggests you follow these three simple rules:
- Letting the filling cool. As a general rule for anything, it’s takes longer to get a crispy surface in the oven than in a fry pan. So if you use hot filling, the extra steam inside the quesadilla makes the tortilla too soggy to go crispy (unless you way overcook it to the point of very brown);
- Spray the tray with oil and pop it in the oven to heat up. Yup, that really helps make the underside get crispy once it is flipped; and
- Crank up the oven — but not too much, otherwise the edges get too brown before the surface gets crispy all over.
Keeping those tips in mind, you can make a whole sheet tray’s worth of any quesadillas your heart desires. Just cook your filling (sans cheese), and set aside to cool. Spray a baking tray with cooking spray and preheat it in a 430℉-degree oven while you distribute the cooled filling and some shredded cheese between your tortillas. Fold the tortillas, place them on the hot baking tray, cook for eight minutes, flip, and return to the oven for another eight minutes, until the quesadillas are crispy all over.
OVEN BAKED CHICKEN QUESADILLAS [RecipeTin Eats via The Kitchn
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Photo by Meal Makeover Mums.
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