Name: Baked Quesadillas
Prep time: 10 min
Cook time: 16 min
Total time: PT-487338H49M30S
Cuisine: Mexican
Ingredients: 3 (8-inch) flour tortillas; 1 lb turkey taco meat (see below); 14-oz can black beans, drained and rinsed; ½ cup jarred salsa; 1 cup quick pico de gallo (see below); 1½ cups grated cheddar cheese; Shredded lettuce (for topping); Sour cream or Greek yogurt (for topping); Pickled onions (for topping); Fresh cilantro (for topping); Crumbled cotija cheese (for topping); 1 lb lean ground turkey; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp chili powder; ½ tsp garlic powder; ½ tsp salt; ½ tsp freshly cracked black pepper; 1 pint cherry tomatoes, quartered; ½ sweet onion, diced; ¼ cup cilantro, chopped; Juice of ½ lime; Pinch of salt and freshly cracked pepper

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Short Description

Crisp, golden baked quesadillas filled with seasoned turkey, beans, cheese, and fresh pico de gallo—an easy, oven-baked twist on a classic favorite, perfect for casual dinners or entertaining.

Why You’ll Love This Recipe

Combines lean, flavorful turkey taco meat with cheesy, melty quesadillas
Simple to assemble and bake for hands-off cooking
Fresh and zippy pico de gallo brightens the rich filling
Versatile toppings let everyone customize their own serving

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Baked Quesadillas

3 (8‑inch) flour tortillas
1 lb turkey taco meat (see below)
14‑oz can black beans, drained and rinsed
½ cup jarred salsa (or your favorite)
1 cup quick pico de gallo (see below)
1½ cups grated cheddar cheese

Topping Suggestions

Shredded lettuce
Sour cream or Greek yogurt
Pickled onions
Fresh cilantro
Crumbled cotija cheese

Turkey Taco Meat

1 lb lean ground turkey
2 tsp ground cumin
2 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
½ tsp freshly cracked black pepper

Quick Pico de Gallo

1 pint cherry tomatoes, quartered
½ sweet onion, diced
¼ cup cilantro, chopped
Juice of ½ lime
Pinch of salt and freshly cracked pepper

Directions

Make the Turkey Taco Meat

Heat a skillet over medium heat. Add ground turkey and break up with a wooden spoon.
Season with cumin, paprika, chili powder, garlic powder, salt, and pepper. Cook until turkey is browned and crumbly. Remove from heat and set aside.

Prepare the Quick Pico

Combine quartered tomatoes, diced onion, chopped cilantro, lime juice, salt, and pepper in a bowl. Toss gently.

Assemble and Bake the Quesadillas

Preheat oven to 425 °F (220 °C). Lightly brush a baking sheet with olive oil.
Place one tortilla on the sheet. Sprinkle a little cheese, then layer turkey, black beans, salsa, pico, and more cheese on one half of the tortilla.
Fold the tortilla over to close. Brush the top with olive oil. Repeat with the other two tortillas.
Bake for 8 minutes until lightly crisp. Carefully flip and bake for another 8 minutes until golden and cheese is melted.

Serve

Slice the quesadillas and top with shredded lettuce, sour cream or Greek yogurt, pickled onions, cilantro, and cotija cheese. Serve immediately.

Servings And Timing

Makes 3 folded quesadillas, serving 3–4 people depending on appetite
Prep time: ~10 minutes (more if cooking turkey and making pico)
Bake time: 16 minutes
Total time: ~25–30 minutes

Variations

Protein swaps: Use shredded chicken, ground beef, or plant-based meat instead of turkey.
Cheese options: Swap cheddar with Monterey Jack, pepper jack, or queso Oaxaca.
Veggie additions: Add sautéed peppers, corn, or pickled jalapeños inside the filling.
Tortilla types: Use whole-wheat, corn, or gluten-free flour tortillas.
Spice level: Boost heat with hot salsa or chili powder in the meat or pico.

Storage/Reheating

Storage: Refrigerate cooled quesadillas in an airtight container up to 2 days (without toppings).
Reheating: Warm in an oven or toaster oven at 350 °F (175 °C) for 5–7 minutes to maintain crispness. You can also pan-fry briefly in a nonstick skillet.

FAQs

Can I make the turkey meat ahead of time?

Yes—cook the turkey up to 3 days in advance or freeze it. Reheat before assembling quesadillas.

Can I assemble without baking?

You could toast the quesadillas in a skillet over medium-low heat for a stovetop version, flipping after about 3–4 minutes per side until crispy.

Is it okay to use canned beans?

Yes—just drain and rinse well. You can also substitute with pinto, kidney, or refried beans.

Can I skip the pico de gallo?

Yes—the quesadillas will still be delicious topped with salsa alone or a corn and tomato salad.

How do I prevent soggy quesadillas?

Use moderate amounts of moist ingredients (like salsa and pico). Brushing the tortilla with oil helps crisp up the outside.

Are these quesadillas freezer-friendly?

You can freeze cooked, wrapped quesadillas for up to a month. Reheat directly in a toaster oven or oven from frozen.

Can I make larger quesadillas or snack-size rounds?

Yes—slice larger tortillas into halves or quarters. Adjust baking time slightly.

What if I don’t have BBQ sauce?

This is taco-flavored rather than BBQ—but if desired, brush a light BBQ or chipotle sauce on top before baking.

How can I turn this into a meal bowl?

Serve the taco meat, beans, pico, cheese, and tortilla broken into pieces over rice or greens like a burrito bowl.

Conclusion

These baked quesadillas combine the best of crispy, cheesy goodness with flavorful turkey and fresh pico—all baked, not fried. They’re quick, customizable, and perfect for serving with simple toppings and sides. A versatile recipe ideal for easy weeknights or flavorful gatherings.