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Easy Baked Cheese Quesadilla Wedges: Perfect Family Snack

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Crispy, cheesy quesadillas baked in the oven for an even golden finish without standing over a hot skillet. Perfect for busy weeknights, after-school snacks, or game-day platters.

Ingredients

Scale
  • 8 flour tortillas (8-inch)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil or avocado oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • Optional add-ins: ½ cup cooked black beans, ½ cup shredded cooked chicken, sliced jalapeños, sautéed bell peppers and onions, chopped fresh cilantro

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line your baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, combine 2 cups of shredded cheddar and 1 cup of shredded mozzarella. Toss together. If using garlic powder or other seasonings, mix them into the cheese now.
  3. Lay four tortillas flat on your work surface. Sprinkle about ¾ cup of the cheese mixture evenly over each tortilla, leaving a ½-inch border around the edge. If adding any fillings, scatter them over the cheese now.
  4. Place a second tortilla on top of each filled one and press down gently.
  5. Using a pastry brush, lightly coat the top tortilla of each quesadilla with olive or avocado oil. Sprinkle a tiny pinch of salt and a dusting of garlic powder over the oiled surface.
  6. Carefully flip each quesadilla over using a spatula. Brush the other side with oil and season the same way.
  7. Bake for 10 minutes. The bottoms should be golden brown and crispy, and the cheese should be mostly melted.
  8. Remove the sheet from the oven and carefully flip each quesadilla using a spatula. Return to the oven and bake for another 8-10 minutes, until the second side is golden brown and crispy.
  9. Transfer the baked quesadillas to a cutting board and let them rest for 2-3 minutes.
  10. Use a sharp knife or pizza cutter to slice each quesadilla into 6 wedges. Serve immediately.

Notes

Don’t overfill the quesadillas. Use room-temperature tortillas. Oil both sides evenly. Watch the edges for browning. Let them rest before cutting to prevent cheese from oozing out.

Nutrition

Keywords: baked quesadilla, cheese quesadilla, easy snack, family dinner, oven-baked, crispy tortilla

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