Description
These Baked Quesadillas are a delicious and healthier alternative to the traditional fried version. Packed with seasoned ground turkey, black beans, salsa, and fresh pico de gallo, all melted together with cheddar cheese inside warm flour tortillas. Baked until golden and crispy, they make for a satisfying meal perfect for any day of the week.
Ingredients
Quesadillas
- 3 8-inch flour tortillas
- 1 pound turkey taco meat (see below)
- 1 14-ounce can black beans, drained and rinsed
- ½ cup your favorite jarred salsa
- 1 cup quick pico (see below)
- 1 ½ cups grated cheddar cheese
- Olive oil, for brushing
Toppings
- Shredded lettuce
- Sour cream or Greek yogurt
- Pickled onions
- Cilantro
- Cotija cheese
Turkey Taco Meat
- 1 pound lean ground turkey
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
Quick Pico
- 1 pint cherry tomatoes, quartered
- ½ sweet onion, diced
- ¼ cup cilantro, chopped
- ½ lime, juiced
- Pinch of salt and pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and brush a baking sheet lightly with olive oil to prevent sticking.
- Cook the turkey taco meat: Heat a skillet over medium heat. Add the lean ground turkey and break it apart with a wooden spoon. Season it with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir continuously, breaking the meat into small crumbles, until it is well browned and cooked through. This can be made ahead and frozen for convenience.
- Prepare the quick pico: In a bowl, mix together the quartered cherry tomatoes, diced sweet onion, chopped cilantro, and lime juice. Season with a pinch of salt and pepper to taste. Set aside.
- Assemble the quesadillas: On the prepared baking sheet, place one flour tortilla. On one half of the tortilla, sprinkle a layer of grated cheddar cheese, add a generous portion of the cooked turkey meat, black beans, salsa, and quick pico. Top with another layer of cheese, then fold the tortilla over to create a half-moon shape. Brush the top of the folded tortilla with olive oil. Repeat the process with the remaining tortillas.
- Bake the quesadillas: Bake in the preheated oven for 8 minutes. Carefully flip each quesadilla using a spatula and bake for an additional 8 minutes, or until they are golden brown and the cheese has melted.
- Serve: Remove the quesadillas from the oven and serve immediately topped with shredded lettuce, sour cream or Greek yogurt, pickled onions, cilantro, and cotija cheese as desired.
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- For a spicier kick, add chopped jalapeños to the quick pico or salsa.
- To save time, prepare the turkey meat and pico in advance and refrigerate.
- For a gluten-free option, use gluten-free tortillas.
- This recipe freezes well; store cooked quesadillas wrapped in foil to reheat later.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican