Sheet Pan Broccoli Cheddar Quesadillas

Gone are the days of standing at the stove cooking quesadillas one by one! These sheet pan quesadillas are stuffed with broccoli and plenty of melty cheddar, then baked in the oven all at one time. They’re perfect for lunch, an easy dinner, or an after-school snack—and they may just be the most delicious way to get your kids to eat more veggies.

The secret is to toss the broccoli in a little adobo sauce before roasting it. This way, it gets slightly crisp and develops tons of flavor before it ever hits a tortilla. Mix a little more adobo sauce with sour cream for a yummy dipping sauce. Quesadilla recipes are always favorites around here!

Here are more kid-friendly recipes and after-school snack ideas if you need ‘em!

Can you use frozen broccoli?

Yes! You can use 1 pound of frozen broccoli florets. Just be sure to thaw them completely, drain them well, and pat them thoroughly dry first. They may need a few extra minutes in the oven to brown. Spread the broccoli in a single layer on the baking sheet so it roasts rather than steams—excess moisture can make the quesadillas soggy.

How do you store and reheat leftover quesadillas?

Let the quesadillas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 375-degree Fahrenheit oven for 8 to 10 minutes, flipping halfway through, until the cheese is melted and the tortillas are crisp. You can also reheat individual quesadillas in an air fryer at 350 degrees Fahrenheit for 3 to 5 minutes. Avoid the microwave, which can make the tortillas soggy. Store the chipotle sour cream in a separate airtight container in the fridge.