No Fry Oven Quesadillas
No Fry Oven Quesadillas. No need for frying with these crispy quesadillas which can use leftover steak, chicken or pork. Just brush the outsides of the tortillas with a little oil and crisp them to golden brown under the broiler.
Originally published July 23, 2010.
Here's another leftover rescue recipe that I really planned in advance after a grilled steak dinner a few days ago.
I grilled a couple of extra strip loin steaks so that we could have a quick and easy supper before rushing off to number one son's baseball game.
I rarely make quesadillas on a flat grill or lightly fried in oil. Instead my two favourite ways of preparing them are on a raised grill or barbecue on low heat or under the broiler as I've pictured here.
The advantage of the grill or broiler is that the tortillas are only brushed lightly with olive oil to enhance the crispiness without adding a lot of extra fat.
If your oven does not have temperature control for the broiler, just move the oven rack to the lowest position before you turn on the broiler.
If you opt for low-fat cheese, these delicious quesadillas are quite a healthy alternative to higher fat versions. I've included the recipe for a spicy lime and tomato guacamole to serve with them.
Grilled chicken or pork are good alternatives to steak and of course, you can vary the recipe easily your favourite cheese, vegetable and meat combinations. These are also great as finger food at parties.
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No Fry Oven Quesadillas
No Fry Oven Quesadillas. No need for frying with these crispy quesadillas which can use leftover steak, chicken or pork. Just brush the outsides of the tortillas with a little oil and crisp them to golden brown under the broiler.
Ingredients
For each Quesadilla
- 4 oz grilled steak, thinly sliced
- 3 ounces grated Tex-Mex, Pepper Jack, or any cheese you preferc
- ½ small tomato
- thinly sliced jalapeño peppers, optional
- 2 teaspoon olive oil
- 2 ten inch flour, corn, or whole wheat tortillas
Instructions
To prepare the Quesadillas
- Turn the broiler on low (about 400 degrees F) and use the middle rack in the oven. These should brown slow and steady for best results so that the cheese inside has a chance to melt.
- Use two tortillas for each quesadilla (Or just add the filling on one half of a tortilla and fold it over if you find the smaller size easier to handle)
- Begin by brushing a tortillas on one side only with the olive oil.
- Lay the other tortilla on top and, press down in a twisting motion. This will distribute the oil evenly in both tortillas.
- Place one tortilla, oiled side down on a cookie sheet. (or on a heated grill/barbecue on medium low heat).
- Lightly sprinkle with ½ the grated cheese.
- Add steak slices and tomato slices plus the jalapeño peppers if you are using those.
- Sprinkle again lightly with the grated cheese before topping with the second tortilla, this time with the oiled side up.
- Place under the broiler or on the grill for just a few minutes until the tortilla becomes golden brown. (Watch carefully, these can burn very easily if ignored.)
- While wearing oven mitts, use a large dinner plate to help flip the quesadilla by placing it over the quesadilla on the cookie sheet and the flipping the sheet over to invert the quesadilla onto the plate.
- Then simply slip it back under the broiler or on the grill and cook for another few minutes until that side is golden brown. (On a grill you will need a large egg turner to slip under the quesadilla to accomplish this. Just use the egg turner to help slide the quesadilla off the grill and onto a plate, invert onto another plate and slip it back on the grill.)
- Transfer the cooked quesadillas to a cutting board and cut into 6 or 8 sections with a pizza cutter.
- Top each section with some guacamole and a dollop of sour cream and serve.
Nutrition Information
Yield
2Serving Size
½ a questillaAmount Per Serving Calories 495Total Fat 33gSaturated Fat 15gUnsaturated Fat 18gCholesterol 93mgSodium 495mgCarbohydrates 20gFiber 4gSugar 2gProtein 29g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Spicy Lime Tomato Guacamole
Ingredients
- 1 large ripe avocado
- juice of one lime
- zest of 1 lime, very finely minced
- ½ teaspoon fresh black pepper
- 4 tablespoon hot sauce, optional or to taste
- ½ cup diced tomato, remove the pulp at the centre of the tomatoes and just use the outside flesh
- ¼ teaspoon sea salt, or to taste
Instructions
To prepare the Spicy Lime Tomato Guacamole
- Crush the avocado roughly in a mortar and pestle or just with a fork.
- Add the remaining ingredients and stir well.
- Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the colour.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 44Total Fat 4gSaturated Fat 0gUnsaturated Fat 3gSodium 346mgCarbohydrates 3gFiber 2gSugar 1gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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I could totally eat cheese and bread in any form, especially quesadillad. They're so easy to make and they really fill me up. Your recipe looks delicious. I usually make these Quick Chicken Quesadillas. I love them!