Grammy's Kitchen · Quesadillas · Oven Quesadillas for a Crowd
One of 80 quesadillas recipes we measured
It ranks #1 of 80 for juiciness among the quesadillas recipes we compared. 3 cooks on www.kingarthurbaking.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 2% |
| salt | 1% | 0% |
| aromatics | 6% | 6% |
| vegetables and beans | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 2 teaspoons vegetable oil or canola oil |
| 113 g | 4 ounces (113g) cheddar cheese or Monterey Jack cheese, shredded (1 cup) |
| 30 g | 1/4 cup (30g) finely chopped red onion |
| 15 g | 1 jalapeño or serrano chile, seeded and diced |
| 425 g | 1 15-ounce can black beans or pinto beans, drained and rinsed |
| 3 g | 1/2 teaspoon table salt, or to taste |
| 1 g | 1/4 teaspoon chili powder, optional |
| 25 g | 1 batch 50/50 Tortillas or six 8" tortillas of your choice |
| cilantro, sour cream, and lime wedges, for serving |
Method: 7 steps, published by www.kingarthurbaking.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.