Crispy Open Faced Quesadillas
Upgrade your quesadilla game with these Crispy Open Faced Quesadillas, a vibrant and flavor-packed twist on the classic. Featuring golden, oven-crisped tortillas loaded with a melty mix of cheddar and Monterey Jack cheeses, these beauties are layered with juicy cherry tomatoes, hearty black beans, sweet corn, and optional shredded chicken for extra protein. Seasoned with a blend of ground cumin and paprika, every bite is bursting with bold, Tex-Mex flavors. Finished with fresh cilantro, creamy avocado, and a dollop of tangy sour cream, this quick and easy recipe is perfect for weeknight dinners, game-day snacks, or casual entertaining. Ready in under 30 minutes and irresistibly crispy, these open-faced quesadillas are sure to become your new go-to!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cooked and shredded chicken (optional)
- 1 cup Cherry tomatoes, halved
- 0.5 cup Black beans, rinsed and drained
- 0.5 cup Sweet corn kernels (fresh, frozen, or canned)
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Sour cream (for garnish)
- 1 whole Avocado, diced (for garnish)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Line two large baking sheets with parchment paper to prevent sticking.
Brush each tortilla lightly with olive oil on one side and place them oil-side-down on the prepared baking sheets.
In a medium bowl, mix the shredded cheddar and Monterey Jack cheeses together. Sprinkle a generous layer of cheese evenly over each tortilla.
Top the cheese with shredded chicken (if using), cherry tomatoes, black beans, and corn. Distribute the toppings evenly so each quesadilla has a balanced combination.
Season the toppings lightly with salt, black pepper, ground cumin, and paprika to enhance the flavors.
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbling, and the tortilla edges are crisp and lightly golden.
Remove the baking sheets from the oven and allow the quesadillas to cool for 2-3 minutes.
Sprinkle the freshly chopped cilantro over the quesadillas for a burst of freshness.
Carefully transfer the quesadillas to serving plates using a spatula. Add a dollop of sour cream and diced avocado on top as garnish, if desired.
Serve immediately while warm and enjoy your Crispy Open Faced Quesadillas!
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 14.1 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2059 mg | 158% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
