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Oven-Roasted Cheese Quesadillas

This is a great quick snack or appetizer. To make it a bit heartier, add more toppings like chopped green onions, diced peppers, bits of sausage, or additional cheese.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

Four 10-inch flour tortillas
2 tablespoons corn oil
2 cups shredded Monterey Jack or mild Cheddar
Salsa, homemade or store-bought
Chopped fresh cilantro for garnish

Preparation

  1. Step 1

    Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 500°F. Have a rimless cookie sheet ready.

    Step 2

    While the oven is preheating, assemble the quesadillas. Lightly brush 2 tortillas with some of the oil on one side. Place the tortillas next to each other, oiled side down on the cookie sheet.

    Step 3

    Top each with 1 cup of the cheese and cover each with another tortilla. Press down lightly to compress the cheese. Lightly brush the top of each quesadilla with the remaining oil.

    Step 4

    Place the cookie sheet on the center rack of the oven. Watch the quesadillas closely, and as soon as the cheese begins to melt, press down lightly on each quesadilla with a spatula and turn them over to brown the other side. Remove the quesadillas from the oven when browned on both sides.

    Step 5

    Transfer the quesadillas to a cutting board and, using a large, sharp knife, cut each one into 4 to 6 wedges. Top the wedges with salsa and a sprinkling of cilantro. Serve warm.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsQuesadillaMexicanLatin AmericanCheddarCheeseDairyMonterey JackStarterSnackDinnerNut FreeVegetarianQuickEasyWeeknight Meals5 Ingredients or FewerRoastCookbooks
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