Sheetpan Quesadillas
Sheetpan Quesadillas
Ingredients
For the Quesadillas
- 8 large flour tortillas
- 1 pound Beyond Beef Plant-Based Ground
- 1 packet taco seasoning
- 1/4 cup water
- 1 cup cashew queso, homemade or store-bought
- 1 1/2 cups tortilla chips, crushed
For Serving
- 1 cup shredded lettuce
- 1/4 cup red onion, diced
- 1/2 cup tomatoes, diced
- 1/4 cup pickled jalapeños, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream, or plant-based alternative
- 1/4 cup cashew queso, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan (approximately 13x18 inches) with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet over medium-high heat, cook the Beyond Beef Plant-Based Ground, breaking it apart with a spoon. Cook for 5-7 minutes until browned. Drain any excess liquid if necessary.
⏱️ 7 min
- 3
Add the taco seasoning and 1/4 cup of water to the cooked plant-based ground. Stir well to combine and continue to cook for 2-3 minutes, allowing the liquid to absorb and the seasoning to coat the 'meat'. Remove from heat.
⏱️ 3 min
- 4
Arrange the large flour tortillas on the prepared sheet pan. Overlap them significantly to cover the entire pan surface and allow the edges to extend over the sides of the pan. This will form the base and top of your large quesadilla.
⏱️ 3 min
- 5
Evenly spread the cooked plant-based ground 'meat' mixture over the tortillas on the sheet pan.
⏱️ 2 min
- 6
Generously drizzle 1 cup of cashew queso over the 'meat' layer.
⏱️ 1 min
- 7
Sprinkle the crushed tortilla chips evenly over the queso layer for added crunch.
⏱️ 1 min
- 8
Carefully fold the overhanging edges of the tortillas inwards, completely covering the filling to create a large, rectangular, filled quesadilla.
⏱️ 2 min
- 9
Place a second, empty sheet pan directly on top of the assembled quesadilla to press it down. This helps to crisp both sides and keep the quesadilla flat.
⏱️ 1 min
- 10
Bake the quesadilla (with the top sheet pan still on) in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 400
- 11
Carefully remove the top sheet pan. Using oven mitts and a second sheet pan or large cutting board, carefully flip the entire quesadilla to brown the other side. Place the top sheet pan back on and bake for another 10 minutes, or until golden brown and crispy.
⏱️ 10 min•🌡️ 400
- 12
Remove the quesadilla from the oven. Let it rest for 2-3 minutes before cutting. Cut the large quesadilla into approximately 12 individual squares.
⏱️ 3 min
- 13
Serve each quesadilla square topped with a dollop of sour cream, shredded lettuce, diced tomatoes, diced red onion, sliced pickled jalapeños, and an additional drizzle of cashew queso. Serve with lime wedges on the side for an optional squeeze.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheetpan Quesadillas
Ingredients
For the Quesadillas
- 8 large flour tortillas
- 1 pound Beyond Beef Plant-Based Ground
- 1 packet taco seasoning
- 1/4 cup water
- 1 cup cashew queso, homemade or store-bought
- 1 1/2 cups tortilla chips, crushed
For Serving
- 1 cup shredded lettuce
- 1/4 cup red onion, diced
- 1/2 cup tomatoes, diced
- 1/4 cup pickled jalapeños, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream, or plant-based alternative
- 1/4 cup cashew queso, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan (approximately 13x18 inches) with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet over medium-high heat, cook the Beyond Beef Plant-Based Ground, breaking it apart with a spoon. Cook for 5-7 minutes until browned. Drain any excess liquid if necessary.
⏱️ 7 min - 3
Add the taco seasoning and 1/4 cup of water to the cooked plant-based ground. Stir well to combine and continue to cook for 2-3 minutes, allowing the liquid to absorb and the seasoning to coat the 'meat'. Remove from heat.
⏱️ 3 min - 4
Arrange the large flour tortillas on the prepared sheet pan. Overlap them significantly to cover the entire pan surface and allow the edges to extend over the sides of the pan. This will form the base and top of your large quesadilla.
⏱️ 3 min - 5
Evenly spread the cooked plant-based ground 'meat' mixture over the tortillas on the sheet pan.
⏱️ 2 min - 6
Generously drizzle 1 cup of cashew queso over the 'meat' layer.
⏱️ 1 min - 7
Sprinkle the crushed tortilla chips evenly over the queso layer for added crunch.
⏱️ 1 min - 8
Carefully fold the overhanging edges of the tortillas inwards, completely covering the filling to create a large, rectangular, filled quesadilla.
⏱️ 2 min - 9
Place a second, empty sheet pan directly on top of the assembled quesadilla to press it down. This helps to crisp both sides and keep the quesadilla flat.
⏱️ 1 min - 10
Bake the quesadilla (with the top sheet pan still on) in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 400 - 11
Carefully remove the top sheet pan. Using oven mitts and a second sheet pan or large cutting board, carefully flip the entire quesadilla to brown the other side. Place the top sheet pan back on and bake for another 10 minutes, or until golden brown and crispy.
⏱️ 10 min•🌡️ 400 - 12
Remove the quesadilla from the oven. Let it rest for 2-3 minutes before cutting. Cut the large quesadilla into approximately 12 individual squares.
⏱️ 3 min - 13
Serve each quesadilla square topped with a dollop of sour cream, shredded lettuce, diced tomatoes, diced red onion, sliced pickled jalapeños, and an additional drizzle of cashew queso. Serve with lime wedges on the side for an optional squeeze.
⏱️ 2 min