Broccoli Cheddar Sheet Pan Quesadillas

Packed with vegan “chicken”, broccoli, and melted cheese, these Sheet Pan Broccoli Cheddar Quesadillas are an instant hit with adults and kids. Vegan, Gluten-Free Option.

Course Main Course

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 604kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon olive oil or avocado oil
16 ounces vegan “chicken” (I used Daring; see notes for substitutions)
3-5 cloves garlic or sub garlic powder
3 cups finely chopped broccoli florets, stems included
16 ounces vegan cheddar cheese blend
8-10 10” flour tortillas
2-3 tablespoons oil or melted dairy-free butter for brushing the tortillas
Other Equipment: 2 9x13” baking sheets

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F. You will need 2 9x13” baking trays for this recipe; set one aside, and grease the bottom of the other one generously with oil or cooking spray.
Sear the Chicken: Warm a large sauté pan over medium heat and add the oil. Once warm, add the vegan chicken and cook on both sides until golden, according to package instructions; my chicken cooked for about 7 minutes. Add the garlic to the chicken for the final minute of cooking and stir well. Remove the pan from the stove
Chop: Transfer the chicken to a cutting board and cut into small pieces (to save time, you can pulse both the cooked chicken and broccoli in a food processor, separately).
Layer the Quesadillas: Layer the tortillas around the edges of the baking sheet so they are half-on and half-off (see photos for reference). Add 1-2 tortillas to the center of the baking sheet to cover the slight gap in the middle of the sheet. Sprinkle the cooked chicken and chopped broccoli evenly across the tortillas, then top with cheese. Place 1-2 tortillas in the center of the baking dish again, then fold the edge tortillas over to completely wrap the filling. Brush the top of the tortillas generously with oil or melted butter. You can also lightly spray the tortillas with cooking spray, but they will not get as golden and crispy.
Bake: Place the additional baking sheet on top of the quesadilla to help weigh it down. Bake in the middle rack of the oven for 20 minutes, then remove the top baking sheet and bake on the top rack for an additional 3 to 5 minutes, until the top tortillas are golden.
Serve: Cut the quesadillas into 12 even pieces directly on the baking tray. I like to cut mine with a sharp knife, but you can also use a pizza cutter to cut through the bottom layer of the tortilla if you are having issues. Use a spatula to transfer the quesadillas to serving plates and enjoy warm as-is or with your favorite toppings.
Storage & Reheat Instructions: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these sheet pan quesadillas; transfer the slices to a freezer-safe bag or container, separated with a layer of parchment paper if necessary. Store in the freezer for up to 2 months. Leftovers are best reheated in the oven or toaster oven at 350F for 25-30 minutes.

Video

Notes

Vegan Chicken: I used 2 bags of the Daring Foods Original Plant Chicken Pieces for this recipe, but you can use 16 ounces of any “chicken” substitute that you like.
Bean Substitute: Alternatively you can replace the chicken with 2 cans of chickpeas or white beans, rinsed and drained. Toss the chickpeas with the fresh garlic, then layer directly in the quesadilla with the broccoli (skip steps 2-3).

Nutrition