Quesadillas are great homemade "hand" or "finger" food. The time it takes to make them is mostly in the preparation. I recently spotted a recipe for sheet-pan quesadillas. I usually fry each quesadilla on both sides but the sheet-pan method allows you to make them in batches.

In general if you're making a few quesadillas you can just use a frying pan. But if you want to make a big batch you can use sheet pans and bake the quesadillas. I'll admit I prefer the fried quesadillas because they're generally a bit crunchier, the cheese bubbles more, and the tortilla crisps up a bit more.

I use my lentil tortillas and they get a bit of a crunch whether they're baked or fried, but the fried version is more solid, maybe due to the aded oil and I can add more filling to each tortilla.

A nice thing about quesadillas is they're easy to reheat and make ahead. Make all the fixings ahead of time. If you're using lentil tortillas they're best when made the day of use, however the refrigerated lentil tortillas hold up well in a frying pan.

Here's a little trick for when you make sheet-pan quesadillas with the lentil tortillas: add about a teaspoon or so of shredded cheese on the parchment paper before you place the tortilla on the parchment paper. The cheese melts in the middle of the tortilla and holds it together when you fold it.