Easy Vegan Sheet Pan Quesadillas
One giant quesadilla - what more can you want? Ooey-gooey vegan cheese melted with cilantro and your favorite hot sauce. This simple recipe could be kicked up a notch with your favorite veggies or other add-ins too.
Servings: 4 servings
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.