Sheet Pan Veggie Quesadillas Recipe
This is a crazy-easy way to make quesadillas for a crowd and I found that this method makes them even crispier than a skillet!! This is more of a concept than a recipe, so please do not get attached to the exact measurements here. They are just guidelines because tortillas are all different sizes and you may need more or less filling based on what tortillas you use and what pan you use. The strategy is to cover the bottom of the sheet pan with tortillas but be able to fold half of the tortillas lining the edges to fold up and over. Plus, leftovers reheat well in a toaster oven. Fill them however you like. I did veggies, beans and cheese here, but I often use leftovers in quesadillas. PLUS, you don’t have to use cheese if you don’t want to! Keep reading…..
Why You’ll Love These Sheet Pan Veggie Quesadillas
- A great way to make quesadillas for a larger group;
- Mix and match the fillings as you please;
- So flexible;
- Makes the perfect crispy quesadilla!
Ingredients
- Butter – unsalted or plant butter, melted
- Tortillas – burrito size tortillas (I like flour, sprouted Ezekial, or Siete Foods grain-free chickpea flour)
- Filling: shredded cheese, such as monterey jack, pepper jack, mozzarella, or vegan cheese or my “faux cheese,” sauteed onion, sauteed bell pepper, handful of sauteed greens, such as spinach, kale, or Swiss chard, cooked beans and/or corn kernels, or cooked chicken or steak
- Serving suggestions/garnish: avocado or guacamole, salsa or pico de gallo, pickled onions, shredded lettuce or cabbage, cilantro
How to Make these Sheet Pan Veggie Quesadillas
- Preheat the oven to 425 F degrees.
- Grease a sheet pan with 2 Tablespoons melted butter. Or line with unbleached parchment paper and grease the parchment with melted butter. The butter helps the tortillas crisp up.
- If your tortillas are not pliable, warm them slightly so they can flow without cracking. I do this over an open flame or in a skillet over medium heat.
- Arrange 6 tortillas (read head notes) on the sheet pan so that half of each tortilla is on the sheet pan and half is hanging over the edge.
- Sprinkle half of the cheese over the tortillas. Then spread cooked veggies over the cheese and top with remaining cheese.
- Place one tortilla in the center on top of the filling and fold the rest over so they cover the filling. Brush the tops of the tortillas with the remaining tablespoon of melted butter.
- Place another sheet pan on top to hold the tortillas in place and bake for 20 minutes. Remove the top sheet pan and bake for another 3-5 minutes or until perfectly golden and crisp on top. Cut into pieces and serve with desired accompaniments.
Tips
- Modify the number of tortillas based on the size of your sheet pan and the size of the tortillas.
- You can line your sheet pan with parchment, but you should still brush the top of the parchment with melted butter.
- Refried beans or mashed cooked sweet potato makes a great swap for cheese, if you don’t like dairy.
- For a nice and crispy quesadilla, remove the top sheet pan after 20 minutes and let bake for 3-5 additional minutes.
Substitutions
- Cheese – “faux cheese” [see bottom] or no cheese – use mashed avocado, mashed cooked sweet potato or mashed cooked refried beans
- Sauteed spinach – sauteed kale or Swiss chard
- Yellow onion – I used red onion, but any onion you have will work or any leftover COOKED vegetables like zucchini or mushrooms
Sheet Pan Quesadilla Recipe
Author: Pamela Salzman
Ingredients
- 3 Tablespoons unsalted butter or plant butter, melted and divided
- 8-9 (10 inch) burrito size tortillas (I like flour, sprouted Ezekial or Siete Foods grain free chickpea flour)*
- Filling: (this is what I used on camera, but see the bottom for other great combos)
- 2-3 cups shredded cheese, such as monterey jack, pepper jack, mozzarella, or vegan cheese or my “faux cheese” [see bottom] or no cheese - use mashed avocado, mashed cooked sweet potato or mashed cooked refried beans
- 1 yellow onion, chopped and sauteed
- 1 sweet bell pepper, seeded, diced and sauteed
- Handful of sauteed greens, such as spinach, kale, or Swiss chard
- 1 ½ cups cooked beans (about 1 15-oz can) and/or corn kernels (optional)
- Serving suggestions/garnish: avocado or guacamole, salsa or pico de gallo, pickled onions, shredded lettuce or cabbage, cilantro
Instructions
- Preheat the oven to 425 F degrees.
- Grease a sheet pan with 2 Tablespoons melted butter. Or line with unbleached parchment paper and grease the parchment with melted butter. The butter helps the tortillas crisp up.
- If your tortillas are not pliable, warm them slightly so they can flow without cracking. I do this over an open flame or in a skillet over medium heat.
- Arrange 6 tortillas (read head notes) on the sheet pan so that half of each tortilla is on the sheet pan and half is hanging over the edge.
- Sprinkle half of the cheese over the tortillas. Then spread cooked veggies over the cheese and top with remaining cheese.
- Place one tortilla in the center on top of the filling and fold the rest over so they cover the filling. Brush the tops of the tortillas with the remaining tablespoon of melted butter.
- Place another sheet pan on top to hold the tortillas in place and bake for 20 minutes. Remove the top sheet pan and bake for another 3-5 minutes or until perfectly golden and crisp on top. Cut into pieces and serve with desired accompaniments.
Notes
*If you use tortillas that are smaller than 10-inches (such as Siete), you need more for a half sheet pan. You can also adjust the recipe to fit a quarter sheet pan, a jelly roll pan, or a 13 x 9 baking dish.
Other delicious combos: leftover cooked proteins, diced or shredded with roasted red peppers
Cooked beans with corn and sauteed swiss chard
Grilled zucchini with cilantro and pinto beans and avocado
I used a jelly roll pan (9.5 x 14.5”) in the class video. Since I used Siete foods chickpea flour tortillas that measure 6 inches in diameter, I used 9 tortillas to line the bottom and 2 tortillas on top for a total of 11 tortillas.
Faux cheese
2 Tablespoons chopped shallot
1 cup (about 7 ounces) chopped Yukon Gold potato (you can leave the peel on if you have a
high-powered blender)
1/3 cup chopped yellow onion
¼ cup raw cashews (soaked if you want)*
¾ teaspoon sea salt
¼ teaspoon garlic, minced (about 1 medium-size clove)
4 Tablespoons unsalted butter or vegan butter
¼ teaspoon Dijon mustard
3 Tablespoons tapioca starch (arrowroot is next best choice, but otherwise no swaps- this is the
key to the stretchiness)
In a medium-size saucepan, combine the chopped shallot, potato, onion, cashews and 1 cup of water and bring to a boil. Lower the heat to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
Place the salt, garlic, butter, and mustard in a blender (preferably a high-powered one) or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
Transfer mixture back to saucepan and heat over medium-low heat. Whisk in tapioca starch until mixture is well combined and thickened, about 2 minutes. This is best used when it is freshly made. It will thicken more when it cools. Or if it has been refrigerated, use it like mozzarella cheese on a lasagna or Monterey Jack in a quesadilla or on a burger. Refrigerate and use within 5 days.
*you can swap raw cashew butter for the raw cashews and add to Step 2 instead.
Other delicious combos: leftover cooked proteins, diced or shredded with roasted red peppers
Cooked beans with corn and sauteed swiss chard
Grilled zucchini with cilantro and pinto beans and avocado
I used a jelly roll pan (9.5 x 14.5”) in the class video. Since I used Siete foods chickpea flour tortillas that measure 6 inches in diameter, I used 9 tortillas to line the bottom and 2 tortillas on top for a total of 11 tortillas.
Faux cheese
2 Tablespoons chopped shallot
1 cup (about 7 ounces) chopped Yukon Gold potato (you can leave the peel on if you have a
high-powered blender)
1/3 cup chopped yellow onion
¼ cup raw cashews (soaked if you want)*
¾ teaspoon sea salt
¼ teaspoon garlic, minced (about 1 medium-size clove)
4 Tablespoons unsalted butter or vegan butter
¼ teaspoon Dijon mustard
3 Tablespoons tapioca starch (arrowroot is next best choice, but otherwise no swaps- this is the
key to the stretchiness)
In a medium-size saucepan, combine the chopped shallot, potato, onion, cashews and 1 cup of water and bring to a boil. Lower the heat to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
Place the salt, garlic, butter, and mustard in a blender (preferably a high-powered one) or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
Transfer mixture back to saucepan and heat over medium-low heat. Whisk in tapioca starch until mixture is well combined and thickened, about 2 minutes. This is best used when it is freshly made. It will thicken more when it cools. Or if it has been refrigerated, use it like mozzarella cheese on a lasagna or Monterey Jack in a quesadilla or on a burger. Refrigerate and use within 5 days.
*you can swap raw cashew butter for the raw cashews and add to Step 2 instead.
Other recipes you may like:
Turkey and spinach quesadillas with cranberry salsa
If you give these Sheet Pan Veggie Quesadillas a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, check out my online class here! I teach a new class every month, which you watch on your own time. Give me an hour a month, and I’ll make you a better, healthier cook!
2 Comments
Delicious! I am eating it right now… My compliments to the chef!
XOXO