Right now, I’m really into easier ways to make recipes that I already love. I already deconstructed lasagna and turned it into a soup because who has the time to put together a lasagna? I also always really loved quesadillas – when I was a kid my family would do quesadilla night and literally put whatever random leftovers we had in the house into our quesadillas. This made for some interesting combinations for sure.
I remember my dad standing at the stove making quesadillas for a really long time! My partner and I also made quesadillas fairly often our first year living together (it was sometimes a dinner and a frequent midnight snack). While quesadillas don’t generally take too much time to make, you do end up having to stand in front of the stove and pay attention because they can be pretty easily burned (I’ve burned – and still eaten – MANY quesadillas).
So I wanted to create a low effort and quick way to have those ooey-gooey quesadillas I love that I can make while finishing up a project or playing with my dog. When I hear the oven timer go off, I know they’re done – I don’t have to meticulously watch them on the stove. I hope this helps you gain a little time back too!
These sheet pan quesadillas are just a few steps, and they can be dressed up or down depending on the time and energy you have to give! The basic recipe is lining up your tortillas on your sheet pan, filling with vegan cheese – I recommend Daiya cheese shreds for maximum meltiness – and any other fillings you’d like, folding the tortillas over, and baking for 15 minutes.
For maximum simplicity, just use cheese! You can add toppings like hot sauce – one of my favorites is Dave’s Gourmet Creamy Roasted Jalapeno – afterwards or dip in salsa or guacamole. If you don’t mind a bit of chopping, adding in cilantro really kicks this giant quesadilla up a notch. And if you have a bit more time, you can add softer veggies like mushrooms or tomatoes that will cook quite quickly. Any other veggies like onions, potatoes, broccoli, peppers, or others might take longer to cook than 15 minutes in the oven, so I would recommend sautéing them a bit before adding to your quesadilla.
This giant vegan sheet pan quesadilla makes a great meal for a weeknight or it could be a great appetizer for a larger meal if cut into smaller pieces. Serve with a bunch of different dipping options for a quesadilla bar!
You can store this quesadilla in an airtight container after it’s been fully cooled for 2-3 days in the fridge. I would recommend slicing before storing. The slices can be reheated in the microwave (30 sec intervals until heated) or in a toaster oven or oven.
The recipe is kosher and can be made gluten free by using gluten-free tortillas. Be sure to look for tortillas and vegan cheese labeled as kosher and gluten free. And, as always, feel free to comment below or message me with any questions about product recommendations.
If you’re looking for a super easy way to make a quesadilla, I would highly recommend giving this method a try. I would love the hear how this works out for you and what changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Easy Vegan Sheet Pan Quesadillas
Ingredients
- 6 large tortillas
- 2 14-oz packages of vegan cheese shreds
- 1 tbsp cilantro chopped
- your favorite hot sauce
Instructions
- Preheat your oven to 350°F.
- On a baking sheet, lay your tortillas down so the they slightly overlap one another and cover the sheet pan. You want to make sure there are no gaps that any cheese could fall through.
- Sprinkle the cheese and cilantro in the center of the tortillas, leaving about half of each of the tortillas with nothing on them so you can fold them over.
- Drizzle your favorite hot sauce over the cheese and cilantro.
- Fold the tortillas over to cover up the cheese. At the ends, you'll tuck the tortilla in underneath to seal the cheese in. The giant quesadilla should look sort of like a big rectangle.
- Keep the quesadilla on the baking sheet and place it in the oven for about 15 minutes.
- Remove from the oven and transfer to a cutting board to slice with a pizza cutter or serrated knife.
Notes
- If you are going to use any vegetables in your quesadilla, I would recommend pre-cooking them by sautéing on the stove first. Then just add them into the quesadilla with the cheese and cilantro.
- Be careful about how much hot sauce you add. Depending on how spicy your hot sauce is and how spicy you want your quesadilla, you should add more or less.
- These quesadillas can be stored in the fridge in an airtight container for 2-3 days. Reheat in the microwave, toaster oven, or oven.
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