Make Crispy Quesadillas for a Crowd In Your Oven

Breakfast Quesadillas

Breakfast in America has become a fast-food meal as many Americans are on the go. However, you don’t have to eat drive-thru food to enjoy a fast American breakfast, I’m telling you that the breakfast table can be set faster than driving to a breakfast Restaurant with these homemade quesadillas! So skip the Taco Bell breakfast burrito and pull out your skillet!

All you need is 4 simple ingredients that can be customized towards a hearty quesadilla or something healthier and light like a veggie breakfast quesadilla! The good thing about a Mexican-style breakfast like this is that you can make it low-carb or weight watcher friendly by selecting just about any kind of healthy tortillas, there are so many options nowadays from gluten-free to whole wheat tortillas!

We love crispy egg quesadillas with bacon and cheese because its the most convenient ingredients to have on hand in our household. It just doesn’t get easier than this as you can use a griddle or large pan to make enough for a crowd fast!

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HOW TO MAKE PULLED PORK QUESADILLAS

  1. Drizzle oil in a pan over medium-low heat, add a tortilla, and sprinkle with cheese.
  2. Sprinkle only half of the tortilla with pulled pork and veggies (if using).
  3. Wait for the cheese to get melty.
  4. Fold the cheesy side over the pulled pork side using a spatula, and hold down until ingredients meld together.
  5. Cut, serve and enjoy!

DON’T USE HIGH HEAT!

Quesadillas and grilled cheeses have a lit-tle more in common than one might think — it’s all about the melty cheese. The cheese is the glue that holds everything together when it comes to Pulled Pork Quesadillas…or really any quesadilla for that matter. It’s very important that you use medium-low heat so the cheese can melt before the tortilla blackens.

WHY USE THE FOLD-OVER METHOD?

Use the fold-over method rather than the flip. Folding a tortilla in half versus flipping one on the stovetop is not only easier, you’re much more likely to keep your filling in tact this way. Bonus.

To do this, you’ll add pork to only one half of the tortilla, and the same goes for the veggies if using them. Just to be clear though, the cheese goes all over the tortilla. Because remember, the cheese is the glue. 

Then, once the cheese is melted all across the tortilla, use your spatula to fold the cheesy side over the pulled pork side. Use the back of your spatula to hold the quesadilla in place, just until everything inside is melded together. For a step-by-step look at this method, check out Shrimp Quesadillas.

HOW TO KEEP THEM FROM GETTING SOGGY

It’s very likely you’ll only be able to fit one tortilla at a time on your pan, therefore batching out what remains. As hot things sit against a flat surface (like a plate) they tend to build up condensation and get a soggy bottom-side. Boo that.

If you want your Pulled Pork Quesadillas to stay nice and crispy, place them on a wire rack instead.

INSTRUCTIONS

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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

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How to Bake Quesadillas in the Oven:

What we LOVE about this ultra easy quesadilla recipe, is that there is no frying involved. When making baked chicken quesadillas in the oven you can avoid standing over the stove and go straight to cooking ten cheesy, mouth watering, perfectly toasted homemade quesadillas at once that go from oven to instant party platter in no time.

  1. Mix cooked, shredded chicken with cheese, sour cream, chipotle peppers and seasoning in a bowl.
  2. Fill half of a tortilla with ⅓ cup of that delicious filling.
  3. Fold the quesadilla in half.
  4. Arrange 4-5 prepared quesadillas on a large baking sheet.
  5. Brush tortillas with olive oil.
  6. Bake at 425°F for 15 minutes.
  7. Enjoy the best quesadilla recipe ever!

What Is A Quesadilla?

Quesadillas originated in Mexico in the 16th century, and means a tortilla stuffed with savory filling. Here in the U.S. though, many Americans—us included—hear the word “quesadilla” and expect a lot of cheese melted inside of a folded flour tortilla. While this may not be authentically Mexican—in Mexico City, you’d never expect cheese in your quesadilla—our cheese-laden, Tex-Mex take on the dish is super delicious in its own right.

The Bottom Line

As you have seen, most quesadilla makers have similar features but the size, ergonomics, price, and durability varies. Looking for a quick guide to the best quesadilla maker? Here is a shortlist with the top options:

• Best large quesadilla maker: Santa Fe QM2R • Best overall: Hamilton Beach 25409 • Best budget-friendly: George Foreman GFQ001

WHAT TO SERVE WITH PULLED PORK QUESADILLAS?

Serve Pulled Pork Quesadillas with Restaurant-Style Mexican Rice, Tex-Mex Black Beans, or Mexican Charro Beans, and don’t forget the BBQ Sauce for dipping!

How to Make Them:

1.  Empty the can of refried beans into a medium bowl.  Add just enough salsa to make a more spreadable consistency…about 3-4 big tablespoons. 2.  Then get your griddle heating, or your frying pans.  Whatever you use for making pancakes, grilled cheese, etc.  A medium-low heat, just enough to toast the quesadillas and melt the cheese. 3.  Then clear up a big prep space for assembling the quesadillas.  Lay out as many tortillas as you have space for.  Spread one half of each one with the beans/salsa mixture, then sprinkle (or load up!) the same half with shredded cheese.   Optional:  If you are feeling fancy you can snip a little green onion over the cheese for an added layer of flavour.  Totally optional, but around here green onions rarely get used up with one recipe so there’s usually one or two hanging around in the fridge anyway.

* optional green onion garnish *

4.  Fold them over and warm them in the pan on each side till the tortilla is lightly toasted and the cheese is melted.  Repeat until all the tortillas and bean/salsa mixture have been used.

* yum, they’re almost ready *

4.  Remove them from the pan to a cutting board and cut each one in half.  Then I usually just pile them all up on the cutting board and bring them to the table.  Maybe with a container of sour cream and some more salsa for dipping.   A few raw veggies with some ranch dressing and I call that a weekday meal, or anytime food for a crowd.

* easy quesadillas for a crowd *

Note:   If you only use one package of tortillas, or don’t use all of the bean/salsa mixture, I often will use the remaining bean mixture to make a layer dip…beans, guacamole, sour cream, salsa, shredded cheese.  Serve it alongside the quesadillas with corn chips for dipping, or cover it with plastic wrap and it keeps well in the fridge for a day or two.   Here’s a great way to make it for a party. These are on the table in less than half an hour.  Perfect for those busy weeknights, or weekends when you need something quick and satisfying.  Enjoy!
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Hi, Im Alyona!

Welcome to Alyona’s Cooking where sharing recipes of my everyday expertise turned into a career! I’ve been cooking for my family for over 10 years and now in a busy house of eight people, meals have become in more demand! That means I’m usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet!

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