Cheesy Chilies and Olives Quesadillas Baked
- Prep
- 10 min
- Cook
- 5 min
- Yield
- 24 servings
- Level
- medium
- Cuisine
- Mediterranean
Melty mozzarella and feta quesadillas loaded with roasted chilies, briny green olives, and fresh coriander. The cheese filling blends into a creamy spread that gets sandwiched between soft tortillas and finished under foil in a hot oven until the cheese melts and the exterior crisps slightly. Perfect for quick lunches, casual dinners, or appetizer platters. This version skips pan-frying for baked convenience while keeping all the bold, tangy flavors intact.
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Ingredients
Method
11 steps- 1
Clean, chop chilies and add to food processor with mozzarella, feta, pitted olives, and coriander.
- 2
Pulse until creamy and combined.
- 3
Lay 4 tortillas on a baking tray.
- 4
Divide cheese mixture evenly among the 4 tortillas, spreading to edges.
- 5
Top each with a second tortilla, pressing gently.
- 6
Whisk paprika and olive oil together.
- 7
Brush or drizzle paprika oil mixture over the tortilla stack tops.
- 8
Cover tray with aluminum foil.
- 9
Bake at 425°F for about 5 minutes until cheese melts and edges soften.
- 10
Remove foil carefully and let cool 1-2 minutes.
- 11
Cut each quesadilla into 8 slices.
Tips
Pit olives before processing to avoid cracked teeth; use a pit or gently crush with a knife handle to split and remove.
Keep foil on during baking to trap steam and soften tortillas without browning; remove in final minute if you prefer crisped edges.
Make the cheese spread ahead and refrigerate; assemble and bake just before serving for maximum melty texture.
Good to Know
Cover cooled quesadillas in an airtight container; refrigerate up to 2 days. Reheat gently in a 160C oven wrapped in foil for 5 minutes to avoid tough cheese.
Prepare cheese filling up to 4 hours ahead; cover and chill. Assemble and bake just before serving for best texture.
Serve warm, cut into wedges. Pair with sour cream, fresh lime wedges, salsa, or a simple green salad.
Common Mistakes
Skip the foil to avoid dry, brittle tortillas and uneven melting; foil traps steam and ensures soft, cohesive layers.
Overload filling to avoid it leaking out; evenly distribute and leave 1cm border.
Bake longer than 5 minutes to avoid overdrying; check cheese melt at 4 minutes and adjust heat if needed.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a food processor?
Yes. Chop chilies and olives finely by hand, crumble feta, grate mozzarella, and mash together with a fork until creamy. Takes slightly longer but works.
What if I don't have paprika?
Omit or substitute with a pinch of smoked paprika, cayenne, or crushed red pepper. Brush oil alone if you prefer no spice layer.
Can I freeze these after baking?
Yes. Cool completely, wrap individually in foil or plastic, and freeze up to 1 month. Reheat thawed in a 180C oven for 8-10 minutes, covered.