Prepare Crispy Quesadillas for the Crowd in the Oven
Making a quesadilla for one is a ridiculously simple task, but standing over the stove and preparing a quesadilla after a quesadilla for a hungry crowd can be tedious and time consuming. To cook a whole batch for the crowd, simply grab a baking sheet and turn on the oven.
This is not a very difficult procedure, but it is not as easy as folding chicken and cheese into a tortilla and baking in the oven. To keep warm, gummy quesadillas that are super crispy on both sides, RecipeTin Eats invites you to follow these three simple rules:
- Let the filling cool. Typically, it takes longer to get a crispy surface in the oven than in a skillet. Therefore, if you are using a hot filling, the excess steam inside the quesadilla will make the tortilla too soggy to become crispy (unless you overcook it to a very brown color);
- Sprinkle a baking sheet with oil and place in the oven to warm up. Yeah, it really helps to make the underside crispy after turning it over; and
- Turn the oven on, but not too hard, or the edges will become too brown and the surface will not become crispy.
With these tips in mind, you can make any quesadillas you want on a tray. Just prepare the filling (no cheese) and let it cool. Spray a baking sheet with cooking spray and reheat in a 430 ℉ oven, spreading the cooled filling and some grated cheese between the tortillas. Fold the tortillas, place them on a hot baking sheet, cook for eight minutes, turn over and return to the oven for another eight minutes, until the quesadillas are crispy.
BAKED CHICKEN QUESADILLA | Tin recipe eats through the kitchen