Baked Quesadillas with Sausage

Directions

1. Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned through.

2. Stir in the taco seasonings and cook for 1 minute, then add the tomato paste and cook for 30 seconds more. Fold in the beans and corn, add 2 tablespoons water, and stir until the filling is juicy but not watery. Transfer to a bowl and let cool for at least 15 minutes.

3. Preheat the oven to 425°F. Grease a metal baking sheet with 1 teaspoon of the olive oil.

4. Spread a quarter of the filling over one half of each tortilla, top with cheese, and fold the empty half over to close. Arrange the quesadillas on the prepared baking sheet.

5. Brush the top and sides of each quesadilla with about 1/2 teaspoon of olive oil, then gently press each one down to flatten.

6. Bake for 8 minutes, flip, and bake for 5 minutes more. Flip once more and bake for a final 2 minutes, or until deeply golden and crispy.

7. Cut each quesadilla in half and serve with your favorite toppings.

8. Recipe Tips:

   • Stick with flour tortillas. Corn tortillas tend to split in the oven.
   • A cooled filling matters. Warm filling steams the tortilla and softens it, which works against that crispy finish.
   • Make ahead: cook the filling and shred the cheese up to a day in advance, storing them separately in the fridge, then assemble just before baking. Assembled but unbaked quesadillas soak up the filling and lose their crisp.
   • Leftovers keep for 3 days in the fridge and re-crisp beautifully in the oven.