If you’re craving Mexican food, we have just the dish for you. Our Mini Quesadilla Rojo Bake has the flavors you love and is easy to make.  This recipe is versatile and can be made with taquitos or chimichangas!

How to Make Quesadilla Rojo Bake Recipe

Ingredients you will need:

• 1 16 oz. jar Red Chili Sauce
• 1 (20 oz.) box frozen mini quesadillas, partially thawed
• 1½ C. shredded 3-cheese Mexican blend, divided
• 1 (16 oz.) can refried beans, heated
• ½ each; sliced green onions and dices red onions (combined)
• 1 (2.25 oz.) can sliced black olives, drained (optional)
• Sour cream (optional)

Slice up 1/2 cup of green onions and 1/2 cup of red onions. We used the Rada French Chef Knife for this task because it is the ideal size and easy to handle.

In an 8″x 8″ baking dish, add about 1/3 of the chile rojo sauce. Add enough so it covers the bottom of the pan. Try using the Rada Stoneware Square Baker.

Place half of the frozen quesadillas on top of the sauce. Make sure you let the quesadillas thaw out a bit.

Take the refried beans and spread them over the layer of quesadillas. Then sprinkle half of the onions on top of that. Spread another 1/3 of the rojo sauce on top off the onions.

Sprinkle half of the cheese on top of the sauce. After that add the remaining quesadillas.

Pour the remaining sauce over the quesadillas and bake in a preheated 375 degree oven for 25 minutes.

After 25 minutes add the remaining cheese and bake for another 5 minutes. Then top with the remaining onions, black olives and sour cream. Serve and enjoy!

Print Recipe

Quesadilla Rojo Bake

Our Mini Quesadilla Rojo Bake has the flavors you love and is easy to make. This Mexican recipe is versatile and can be made with taquitos or chimichangas!

Ingredients

• 1 16 oz. jar red chili sauce
• 1 20 oz. box frozen mini quesadillas, partially thawed
• 1½ C. 3-cheese Mexican blend, shredded and divided
• 1 16 oz. can refried beans, heated
• 1/2 cup red onion, diced
• 1/2 cup sliced green onions, chopped
• 1 2.25 oz. can can sliced black olives, drained (optional)
• Sour cream (optional)

Instructions

• In an 8″x 8″ baking dish, add about 1/3 of the chile rojo sauce. Add enough so it covers the bottom of the pan.
• Place half of the frozen quesadillas on top of the sauce. Make sure you let the quesadillas thaw out a bit.
• Take the refried beans and spread them over the layer of quesadillas. Then sprinkle half of the onions on top of that. Spread another 1/3 of the rojo sauce on top off the onions.
• Sprinkle half of the cheese on top of the sauce. After that add the remaining quesadillas.
• Pour the remaining sauce over the quesadillas and bake in a preheated 375 degree oven for 25 minutes.
• After 25 minutes add the remaining cheese and bake for another 5 minutes. Then top with the remaining onions, black olives and sour cream. Serve and enjoy!

More South of the Border Recipes!

Don’t stop with our Quesadilla Rojo Bake! Here is another dishe certain to satisfy your craving for Mexican food.

Creamy Chicken Enchiladas

This classic, simple Mexican dinner is ideal for any occasion.

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The Best Quesadilla Casserole Video

Watch and learn, step by step, how to make this delicious bake to impress your friends and family!

Mini Quesadilla Rojo Bake Video Transcript:

Hi, Kristy in the Rada kitchen, and today I’d like to share a recipe with you for mini quesadilla rojo bake. I’m going to use the Rada Quick Mix Chili Rojo Sauce, and then you can use frozen mini quesadillas, you can also use taquitos or chimichangas. I’m going to use the chicken ones. Then you need about a cup and a half of Mexican blend cheese, and a can of refried beans, a red onion, and a few green onions.

So first I’m going to mix up the sauce. I’m going to use two packages of the Rada Chili Rojo Sauce, and for each package, I’m going to add a cup of water. So I’m going to add two cups of water. Stir that in, and then I’m going to put it on the stove top and bring it to a boil, and then cook it for about 3 minutes just to thicken it up.

While my sauce is simmering on the stove, I’m going to slice up my green onions. You need about 1/3 of a cup. I’ll slice off the ends. I’m using the Rada Cook’s Knife. It’s like a French Chef Knife but it’s a little smaller so it’s easier to handle. 

Then you need about 1/3 of a cup of red onions. Now, what I like to do to slice my onions, I cut slices and then I go almost to the end, and then you can just chop. Then you’ll want to blend it, so you’ll have about 2/3 of a cup of sliced onions. Set that aside, and I think our sauce is done.

Now, in a baking dish, I’m going to add ½ of the sauce. It’s a really thick sauce, it makes really good tacos, enchiladas, it’s easy to make. So I just cover the bottom good with 1/3 of the sauce. Now, with half, and I did let these thaw out a little bit, I’m going to put half of the quesadillas on top of the sauce. It looks like that.

Now, I’m going to take my can of refried beans. If they’re a little stiff you can heat them up in the microwave a little, about 30 seconds just to soften them up a little bit. So I’m going to spread the refried beans over the quesadillas. This is an 8 x 8 baking pan. It’s Rada Stoneware so you don’t have to season it or grease it or anything. 

Now I have the beans, so now I’m going to put another 1/3 of the Rojo Sauce. Then ½ of our onions, I’ll sprinkle over that. Then half of our cheese. Then put in the remaining quesadillas. I’m going to pour my remaining rojo sauce over top of that. I’m going to put it in a 375 degree oven, you’ll want to preheat your oven, for 25 minutes and at that time we’ll add our cheese and put it in another 5 minutes.

After 25 minutes, you want to add the remaining cheese and bake it another 5 minutes. And now I just took it out of the oven, and I’m going to garnish it with the remaining onions, and some black olives, and you can serve it with sour cream.

This is just one of the recipes using our Chili Rojo Sauce. It’s great as a sauce, and it’s also good in ground beef to make tacos.

End of Video Transcript