Oven-Baked Maxi Quesadillas

Ingredients

• 500 g Ground beef (Fresh or thawed, crumbled)
• 3 pcs Bell peppers (red, yellow, green) (Core and cut into strips)
• 2 pcs Red onions (Thinly sliced)
• 3 pcs Garlic cloves (Finely chopped)
• 350 g Tomato coulis (Not concentrated, can be replaced with crushed tomatoes)
• 200 g Cheddar slices (Cut into strips or pieces)
• 2 pcs Ready-to-roll pizza dough (About 250 g each)
• 30 ml Olive oil (For cooking and brushing)
• 5 g Rabanero pepper (or hot pepper) (Adjust to taste)
• 5 g Smoked paprika (Adds a smoky note)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Core the bell peppers and cut them into strips. Thinly slice the red onions and chop the garlic.

   Time: PT10M

2. Sauté the aromatics

   Heat 1 tbsp olive oil in the pan over medium heat, add the rabanero pepper and smoked paprika, let the aromas release for 1 minute.

   Time: PT1M

3. Cook the meat

   Add the ground beef, crumble it and sauté until well browned and cooked through, about 8 minutes.

   Time: PT8M

4. Add the vegetables

   Stir in the bell peppers, onions and garlic, sauté for 5 minutes until they soften and release their juices.

   Time: PT5M

5. Simmer the coulis

   Pour in the tomato coulis, season with salt and pepper, let simmer for 5 minutes until the sauce thickens slightly.

   Time: PT5M

6. Preheat the oven

   Préchauffer le four à 220°C.

   Time: PT5M

   Temperature: 220°C

7. Prepare the first dough

   Roll out the first pizza dough on a baking sheet lined with parchment paper and lightly brush with olive oil.

   Time: PT3M

8. Fill the dough

   Evenly spread the filling (meat + vegetables) over the dough, then place the cheddar slices on top.

   Time: PT5M

9. Close the quesadilla

   Roll out the second pizza dough, place it over the filling and seal the edges by pressing with fingers or a fork. Brush the top with olive oil.

   Time: PT5M

10. Bake

    Bake the quesadilla for 20‑25 minutes until golden and crispy.

    Time: PT25M

    Temperature: 220°C

11. Rest and slice

    Remove from oven, let rest for 5 minutes, then cut into equal portions.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

50 g

Fat

30 g

Fiber

5 g