Return skillet to the stove. Small compromises for the sheer convenience of of being able to make a big batch in one go! Spray it with cooking spray. Stuffed with Mexican seasoned chicken and capsicum/bell peppers, plenty of gooey cheese and enclosed with crispy golden brown tortilla, this is how you can make quesadillas for a crowd without standing over the stove, making them one by one. Slice each quesadilla in quarters and serve with optional toppings (if desired). Finally, she sent me ONE photo – this one. Fold over the tortilla and brush … hey love “decorating” their quesadillas with whatever fillings we’re going with that night. Sprinkle whatever fillings you are using onto the cheese. Chicken, either cooked in a Mexican spice over the weekend so it's easy to chop up and, Black beans (mash up half of the beans and then add the rest), Onions (caramelized or sauteed) or red onion. Last month I went on a mini break with friends and we hired a gorgeous swanky house right on the beach at Sapphire Beach (Coffs Harbour) on the New South Wales North Coast. Although those are fantastic, in this particular situation, I’m referring more to something that is so stupid-easy to make that no matter how rough the day was, failure to plan simply doesn’t matter. Your email address will not be published. I found a few little tricks made quite a difference: I stuffed these Baked Chicken Quesadillas with the makings of Chicken Fajitas! Sprinkle a layer of cheese over each tortilla. To make the quesadillas, place a tortilla on the baking sheet and fill one size with a sprinkling of cheese, the turkey, black beans, salsa, pico and another sprinkling of cheese. I’ve always felt like quesadillas are like pancakes – only make them in select circumstances, when there aren’t too any people to feed. Depending on what is in my pantry, I tend to serve this with refried beans (we eat them from a can and I’m not ashamed!) Open foil carefully. Here they are after I had been faffing around with the camera for around 30 minutes – you can see how different they look to when they are fresh out of the oven (photo above). In terms of protein, I used leftover chicken in these photos. For more information, please view our Blog Policies and Disclaimer. It also good to put a baking tray covered in the oven while you make them in the pan. They came out a little too overdone in my oven at 430 degrees. See recipe VIDEO below the recipe to see how crispy these are! You missed your kids so much during the day having the family cook together is a great way to bond with the kids. 1. If you want to keep the dish Mexican combine Monterrey Jack and cheddar. My husband said it was “restaurant quality”. You can find a full index of my recipes here. Cool for 5 minutes, slice into wedges with a pizza wheel and serve immediately with whatever sauces and sides you enjoy. Sprinkle other toppings over each tortilla. You can choose to make the quesadillas plain, which means just cheese and the tortillas, or you can add protein and vegetables. Tag me on Instagram at. Spray it with cooking spray. All Rights Reserved. Notify me via e-mail if anyone answers my comment. Add to same bowl. Please see the disclaimer here. Then add capsicum and cook for 2 minutes until starting to soften. For vegetables, you can choose to saute them in a little bit of oil to make them a bit soft, or just throw them in raw. ugh!) I served it with salsa, guac, and sour cream. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate). All images and text on this site are property of The Life Jolie and are rights protected. For us, that dish is quesadilla in the oven. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious.