Once I realized I could make a whole batch of quesadillas at once—without standing at the stove flipping one at a time—I was all in.
I’ve made a simple sheet pan quesdailla and even a vegan breakfast sheet pan quesadilla – but it was time to level it up.
This time – a vegan buffalo “chicken” sheet pan quesadilla.
You get the same crispy-on-the-outside, melty-on-the-inside goodness—just baked all at once on a single tray.
It’s one of those “why didn’t I think of this sooner?” kind of hacks that makes weeknight dinners way less chaotic.
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Why You’ll Love Sheet Pan Quesadillas
- Easy – Make the filling, toss it in a pan filled with tortilla shells and it’s all baked at once. So much easier than filling individually and cooking separately
- Meal Prep Friendly – You can prep these ahead and even freeze them!
- Flavorful – Simple, pantry ingredients can still make amazing meals and you’ll love all the flavor you get from this
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Buffalo Chickpea Sheet Pan Quesadilla Recipe Ingredients
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy recipe:
- vegan creamy buffalo sauce – We’re making this using vegan mayo, hot sauce, vegan butter, brown sugar, and spices
- Substitute: You can use a store bought variety if you need to go faster
- olive oil -We use both spray oil for the baking sheet, but also oil to saute our vegetables. For the baking sheet, oil is important to get a crispy texture. For saute, it’s to add flavor and richness, but softening our onions to perfection
- Substitute: you could also use more vegan butter
- onions– we are using red onions for the base of the dish. These help us to start building flavor in a nature, fresh way and compliment the other ingredients we will be adding
- Substitute: You could use yellow or white onions for this as well
- chickpeas – we are using chickpeas to act as our “chicken” for this dish, as well as providing protein
- Substitute: You can also use lentils, seitan, vegan chicken strips, white beans, tofu, etc. in place of the chickpeas
- beans – we are using black beans to add more filling to our quesadillas and a classic quesadilla ingredient
- Substitute: You can use more chickpeas or another type of bean like pinto, kidney, or cannellini
- spices – we are using a variety of spices that when blended elevate this dish so much!
- flour tortillas – large, burrito size flour tortillas are what you want here.
- Substitute: Small flour tortilla or corn tortillas could also be used, but you’ll want to make sure to mimic how the images look
- vegan cheese – shredded vegan mozzarella cheese is what we used for the photos, but feel free to use vegan Mexican shreds or a taco blend, jalapeno cheese, or just a simple cheddar
Sheet Pan Quesadilla Recipe Tips
- Make sure that you liberally grease the pan. This ensure that they will get crispy at the bottom
- Let your mixture cool before adding it to the tortillas. This mixture isn’t overly juicy, but allowing to cool will make sure your tortillas aren’t soggy and crisp up well
- Follow the instructions and the ingredient list well. We’ve made this recipe for the optimal flavor and we would love for you to enjoy it as much as we did
Toppings For Vegan Quesadillas
We highly recommend that you put these on top or serve on the side!
Tips For Wrapping Quesadillas
It may sound confusing, but we hope the photos show a better visual if possible. The outside tortillas should be half on the baking sheet and half off the baking sheet. Then you spread the layers of filling mixture and vegan cheese. Then, you lay another tortilla on top in the middle and fold the ones that are overlapping up.
You should end with a large rectangular shaped quesadilla that is easy to bake together.
What other similar vegan dinner ideas could I make?
If you love these sheet pan quesadillas, you’ll also love these other ideas!
🥳 Get the Full Recipe
Sheet Pan Vegan Buffalo Chicken Quesadillas
These Vegan Buffalo Chicken Sheet Pan Quesadillas save you time and money while being flavorful, versatile, and absolutely delicious!
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Instructions
For the Creamy Buffalo Sauce
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To a bowl, add ½ cup each vegan mayo and hot sauce, 2 tablespoon melted vegan butter, 1-2 tablespoon brown sugar, and ½ teaspoon each garlic powder, onion powder, and vegan Worcestershire sauce. Whisk together well and set aside.
For the quesadillas
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To a large skillet add 1 tablespoon olive oil in a medium pan over medium heat. Add the diced red onion and cook until softened, about 3 – 4 minutes.
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Add in both cans of chickpeas and black beans, along with 1 teaspoon smoked paprika, and ½ teaspoon each salt and garlic powder. Stir together until well mixed. Cook for about 3-5 minutes, stirring often until spices become fragrant. Add in the creamy buffalo sauce (I like to reserve ½ cup for dipping afterwards). And stir together well.
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Turn off heat and add in the chopped celery, ¼ cup chopped parsley, and 3 chopped green onions. Let mixture cool to room temperature.
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Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 1 tortilla in the middle, covering the exposed part of the pan.
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Add mixture evenly over the tortillas. Add the 1 cup vegan cheese if adding.
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Place the remaining tortilla over the cheese in the center of the pan.
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Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
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Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray. Bake for 20 minutes. Remove the pan and top baking sheet. Bake for another 5-7 minutes, until the tortillas are golden and crisp.
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Cut into 8 pieces or desired size. Serve with desired toppings like vegan sour cream, salsa, and guacamole.
Notes
*Nutritional facts are only estimates and do not include optional ingredients. For accuracy, please utilize your brands you are using.
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Nutrition
Serving1pieceCalories421kcalCarbohydrates50gProtein11gFat19gSaturated Fat4gPolyunsaturated Fat3gMonounsaturated Fat4gTrans Fat0.01gSodium1446mgPotassium386mgFiber9gSugar5gVitamin A452IUVitamin C16mgCalcium135mgIron4mg
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Frequently Asked Questions:
Yes. You can saute the vegetables in veggie stock. For the pan, we would recommend using a non-stick baking sheet and carefully flipping half way to ensure the entire thing can get crispy enough.
Yes. Use corn tortillas instead of flour and no soy soy sauce in place of the worcestershire (or coconut aminos, tamari, etc). Make sure you’re using a safe for you vegan mayo and butter. Lastly, use our shredded cheese taste test to find a safe for you vegan cheese.
They are best served immediately, but you could also make them ahead in two ways. Make just the mixture and place in an air tight container in the fridge until ready to use. Use this within 5 days.
The other option would be to make them entirely, then let cool and store in an air tight container in the fridge. To crisp them back up either put them back into a skillet (no extra oil needed, just watch carefully so they don’t burn) or an air fryer.
To crisp them back up either put them back into a skillet (no extra oil needed, just watch carefully so they don’t burn) or an air fryer. Alternatively, you could just warm back up in the microwave but they won’t be as crispy.
Cut and let quesadillas cool completely. Once cool store in an air tight container in the refrigerator.
To reheat- Our favorite way is to place in an airfryer at 375˚F for 7-10 minutes. You can also do 1-2 minutes in the microwave or until heated throughout.