Gluten Free Easiest Baked Quesadilla

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Average Rating: 5 | Rated By: 4 users

You will love this Gluten-Free Easiest Baked Quesadilla. Think three different layers…sautéed onions, bell peppers and mushrooms, then garlicky ricotta, mozzarella and spinach. And for the final layer, a topping made with fresh tomatoes, fresh basil and melted mozzarella. 

This gluten-free quesadilla meal is great because it is quick and hearty for any night of the week. Quesadilla is known to be a Mexican dish, but I combined the gluten-free tortillas with an Italian twist. Sort of like Mexico meets Italy. 

The baked quesadilla details.

The quesadilla is stuffed with enticing layers and then baked. Starting with a typical Mexican mix of sautéed vegetables like onions, bell peppers and mushrooms and topped with cheese. The second layer is made with creamy ricotta and spinach filling seasoned with garlic, a hint of nutmeg, cloves and baby spinach throughout. The creamy ricotta layer would be the Italian half, you know, sort of a lasagna layer. For the topping, again Italian. Tomatoes, basil and gooey yummy mozzarella topping. Once the quesadilla is baked, everything melts together, and it is so tasty.

The gluten-free baked quesadilla is served warm as an entree, maybe add a light green salad if you like. However, it makes a hearty snack any time of the day. If you have any leftovers, they are great the next day, and you don’t even have to re-heat the quesadilla. However, I would bring the quesadilla to room temperature. You can also add it to your lunch box or have a piece when the hunger kicks in. You will be hooked after the first bite!

If you are unsure whether you prefer Mexican or Italian food, check our selection of gluten-free Mexican and Italian recipes. I am sure you will find something that may inspire you or become one of your favourite meals. If you would like to make the tortilla from scratch, check out this gluten-free tortilla recipe

If you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page!





  • 3 x 10-inch gluten free flour tortillas (rice tortilla works best)
  • 1 Tbsp. extra virgin olive oil
  • 1 orange bell pepper, thinly sliced
  • ½ lb. button mushrooms, thinly sliced
  • 1 bunch green onions, diced
  • 1 cup ricotta cheese
  • 2 large eggs
  • ¼ tsp. GF ground nutmeg
  • 2 garlic cloves, minced
  • 4 oz. baby spinach leaves, roughly chopped
  • Sea salt to taste
  • 1 large tomato, thinly sliced
  • Handful of fresh basil leaves, roughly chopped
  • 3 cups grated mozzarella cheese, divided
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  • Preheat oven to 375 F
  • Heat olive oil over medium heat in a non-stick pan. Add peppers, mushrooms and green onion and stir-fry for 3 minutes. Remove from the heat and season with salt
  • Combine ricotta, eggs, nutmeg and garlic in a large bowl and vigorously mix. Fold in spinach and 1 cup of mozzarella, and mix to combine
  • Place one tortilla on a 12-inch pizza pan and top with pepper mixture. Scatter with 1 cup of mozzarella. Add another tortilla and top with spinach mixture. Add another tortilla and top with tomato, basil and remaining mozzarella cheese
  • Bake for 25 – 30 minutes or until cheese is golden
  • Rest for 10 minutes before slicing
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