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

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground pork
• Instead of Bell peppers (red, yellow, green): Zucchini, Mushrooms
• Instead of Red onions: White onion
• Instead of Garlic cloves: Garlic powder
• Instead of Tomato coulis: Crushed tomatoes
• Instead of Cheddar slices: Emmental cheese, Mozzarella
• Instead of Ready-to-roll pizza dough: Bread dough, Puff pastry (different texture)
• Instead of Olive oil: Sunflower oil
• Instead of Rabanero pepper (or hot pepper): Cayenne pepper, Spicy paprika
• Instead of Smoked paprika: Sweet paprika

Equipment Needed

• Large skillet or sauté pan
• Wooden spatula
• Chef's knife
• Cutting board
• Mixing bowl
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven
• Kitchen mitts

Critical Steps — Do Not Skip

• Cook the meat until well browned and fully cooked
• Properly seal the dough edges to prevent leaks
• Bake until golden without burning

Chef Tips from the Video

• Add a pinch of ground cumin to the filling for an extra aromatic note
• Use a preheated pizza stone to achieve an ultra‑crispy crust
• Brush the top with a mixture of olive oil and crushed garlic for more flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap uncooked portions separately; they keep for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling (meat + vegetables) the day before and keep it refrigerated
• Pizza dough can be kept at room temperature as long as it remains packaged