Sheet Pan Quesadillas with Creamy Cilantro Pesto

Need a one-pan wonder to feed the family on a weeknight? I’ve got you covered with these Sheet Pan Quesadillas with Creamy Cilantro Pesto. Why sheet pan quesadillas? Because some nights we just don’t have time to make one quesadilla after another, especially when you are serving a crowd!

I don’t want this post to seem tricky, because this really is a quick and easy meal, so first I’ll walk you through my quick process for making sheet pan quesadillas stuffed with your family’s favorite ingredients, and then I’ll give you the recipe for the pesto that takes this meal to the next level.

How-To make a large batch of quesadillas using a sheet pan:

Ingredients:

tortillas

non dairy cheese

beans

vegan chorizo, optional

corn, optional

cooked veggies like onion, peppers, spinach, optional

Instructions:

Preheat your oven to 400 degrees.

Spray a baking sheet with olive oil. Take out your quesadilla ingredients and fill them with whatever you have on hand! I always use some vegan cheese as the “glue” that holds our quesadillas together, but if you are following a whole food plant based diet, mashed sweet potato works really well in place of the cheese too! Arrange your stuffed quesadillas on the baking pan and spray the tortillas with olive oil. Bake for about 5 minutes, remove from the oven, flip your quesadillas over, and bake again until crispy.

While quesadillas are baking, prepare your Creamy Cilantro Pesto.

RECIPE for Creamy Cilantro Pesto:

Ingredients:

2 cups packed fresh basil

1 cup packed fresh cilantro

1/4 cup raw cashews 

3 Tablespoons fresh lemon juice

1/2 teaspoon sea salt

2 Tablespoons nutritional yeast, optional but recommended

3 Tablespoons olive oil, or more cashews for an oil free version*

Instructions:

Soak cashews in warm water for at least 20 minutes. 

Place all ingredients except olive oil into a food processor and process until a paste forms. Then, with processor running, add olive oil in a slow stream until a creamy consistency is reached. Store in a sealed jar in your fridge up to one week, or freeze in an ice cube tray for 1-3 months. 

*If you use additional cashews in place of olive oil, you may need to add warm water, 1 Tablespoon at a time to reach your desired consistency. 

Serve your Sheet Pan Quesadillas with Creamy Cilantro Pesto, lime wedges, avocado wedges, and salsa or sliced jalapeño for a great meal. Enjoy!