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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.
Why prepare, assemble, and cook individual quesadillas when it can all be done on one sheet pan? These Vegan Sheet Pan Quesadillas are deliciously cheesy and make enough to serve a crowd in under an hour! Turn to this recipe whenever you need a quick and easy adult and kid-friendly dinner, or when you want to speed up your meal prep.
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Incredibly Easy One-Pan Quesadillas
When the words “sheet pan” or “dump-and-bake” are in the recipe name, there’s no stopping me from giving it a try. After all, I’m all about cooking smarter, not harder! It’s exactly why I’m obsessed with these Vegan Broccoli Cheddar Quesadillas.
If you’re new to making a big batch of quesadillas on one pan, get ready for a seriously game-changing technique. These 7-ingredient vegan broccoli and cheese quesadillas are a great place to start because they’re a little simpler than my vegan taco meat-filled Vegan Sheet Pan Quesadillas – but just as delicious.
It doesn’t matter if you’re a full-fledged corporate adult or you need something to serve at a kid’s birthday party—no one can resist a cheesy quesadilla filled with shredded broccoli and garlicky pieces of vegan “chicken.” As a satisfying and crowd-pleasing meal that’s ready in under 1 hour, this sheet pan dinner is the whole package!
Ingredients for Broccoli and Cheese Quesadillas
This no-nonsense recipe transforms 7 simple ingredients into crave-worthy quesadillas you can make in advance or throw together for a quick dinner. Here’s what you need:
- Vegan “Chicken”: any vegan “chicken” substitute you like goes here. I like the Daring Foods Original Plant Chicken Pieces but Gardein also has a few delicious options (I love their Chick’n Scallopini in this Vegan “Chicken” Piccata). Even soy curls or torn pieces of extra firm tofu could work in a pinch.
- Garlic: a good amount of garlic goes into these quesadillas to make them extra mouthwatering. Try to use fresh garlic cloves if you can or just stick with garlic powder.
- Broccoli: you need a whopping 3 cups of broccoli (including the stems) to make these quesadillas. Either chop it all yourself, buy pre-chopped broccoli florets, or let your food processor do all the chopping for you.
- Vegan Cheese: it’s no secret that broccoli and cheddar are BFFs, so opt for a dairy-free cheddar cheese blend for these quesadillas. A vegan Mexican cheese blend or vegan mozzarella will also work. Just stay away from vegan cheese sauces since they tend to make the tortillas soggy.
- Tortillas: opt for large, burrito-sized (10” to 12”) flour or whole wheat tortillas.
How to Make Vegan Broccoli Cheddar Quesadillas
- Sear the chicken in a large skillet until golden. Add the garlic to the skillet and cook for 1 more minute. Transfer the chicken to a cutting board and cut it into bite-sized pieces.
- Layer the tortillas around the edges of one of the baking sheets (they should be half-on and half-off). Place 1 or 2 tortillas in the center to cover the gap.
- Sprinkle the cooked chicken, garlic, and chopped broccoli evenly over the tortillas, then top them with cheese.
- Place 1 or 2 more tortillas in the center again, then fold the edge tortillas over to wrap the filling. Brush the top tortillas with oil or melted butter.
- Place the second baking sheet on top of the quesadillas to weigh them down. Bake the quesadillas for 20 minutes, then remove the top baking sheet and continue baking until the top tortillas are golden.
- Use a sharp knife or pizza cutter to cut the quesadillas into 12 pieces. Serve them with your favorite toppings and enjoy.
Caitlin’s Cooking Tips
- Weigh down your tortillas: You need two 9×13” baking sheets for this recipe—one to assemble the quesadillas and the other to weigh them down. By weighing them down, the melted cheese is able to glue itself to the tortillas to prevent the quesadillas from separating and falling apart.
- Make the quesadillas picky eater-approved: If the texture of broccoli is a deal breaker for the picky eater(s) at the table, blanche the chopped broccoli florets for 2 to 3 minutes to get them nice and soft. Just dry them well with paper towels before sprinkling them over the tortillas. Aside from the color, picky eaters will barely know the broccoli is there.
Serving Suggestions
The best way to make a sheet pan full of vegan broccoli cheddar quesadillas even better is to serve them with a few toppings. Sprinkling pico de gallo, fresh cilantro, pickled jalapeños, and/or sliced green onions on top instantly takes the presentation (and flavors!) up a notch.
Don’t forget the dipping sauces on the side, too! Include a few to give yourself some options, like this Creamy Cilantro Dressing, red or green salsa, guacamole, vegan sour cream, creamy ranch dressing, and this Chunky Vegan Queso.
A few sides couldn’t hurt either, especially when serving the quesadillas for dinner. A side of Instant Pot Rice & Beans or this Cilantro Lime Rice, this Pan-Grilled Corn Salsa with tortilla chips, and this Tex Mex Black Bean Salad will leave you and your family with an unforgettable meal.
If you’re looking for more family-friendly vegan sheet pan recipes, you’ll also love these Vegan Sheet Pan Fajitas, this Sheet Pan Gnocchi with Tomatoes, and this Easy Sheet Pan Vegan BBQ!
How to Store Leftover Quesadillas
Once they’re cool, transfer the leftover sliced quesadillas to an airtight container and store them in the fridge. They’ll stay fresh for up to 5 days.
Leftover sheet pan quesadillas also freeze really well for up to 2 months. Transfer the slices to a freezer-safe bag or container and separate each one with a sheet of parchment paper to prevent them from sticking.
To reheat, place as many quesadillas as you plan on eating in a 350ºF oven or toaster oven for 25 to 30 minutes or until the tortillas are crisp and the filling is gooey again. Microwaving the leftovers also works, but it’ll make the tortillas soggy.
Substitutions and Variations
- Bean Substitute: If meat substitutes aren’t your thing, the vegan “chicken” can be replaced with 2 cans of drained and rinsed chickpeas or white beans. Toss the beans with the fresh garlic, then layer them on the tortillas with the broccoli (skip steps 2 and 3 in the recipe directions).
- Gluten-Free Option: Use burrito-sized gluten-free tortillas instead of regular flour tortillas.
- Optional Vegetable Add-Ins: Feel free to replace 1 cup of broccoli with corn kernels, shaved brussels sprouts, diced zucchini, diced bell peppers, sliced mushrooms, or any other vegetables you like.
- More Add-In Ideas: Spread these Instant Pot Refried Beans over the tortillas before layering the broccoli and cheese filling on top. Or, if you like some heat, sprinkle an even layer of these Quick Pickled Jalapeños over the filling.
Recipe FAQs
I like shredded vegan cheddar cheese best because it’s so delicious with broccoli! You could also use a vegan Mexican cheese blend for a little more flavor or vegan mozzarella cheese for some seriously impressive melted cheese strings.
These quesadillas shouldn’t be soggy since they aren’t made with watery vegetables or liquid cheese sauces.
Yes, you can make the quesadillas on an 8×8” baking tray instead. Just cut the recipe in half and bake the quesadillas for 15 to 18 minutes or until the top tortillas are golden.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Broccoli Cheddar Sheet Pan Quesadillas
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 9×13” baking sheets
Instructions
- Prep: Preheat the oven to 425F. You will need 2 9×13” 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.
Recipe Video
Recipe 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).
I’m not vegan so I made this with colby cheese and smoked chicken, but it was such a tasty lunch! I also opted to use garlic powder and mixed herbs instead of minced, and that turned out well! Made me think of a chicken pie, but much easier!
so happy you enjoyed, Sarah!
This is so good! I can’t stop eating it.
Makes me so happy!