Gluten-Free Vegetarian Quesadilla

Savor the irresistible flavors of this Gluten-Free Vegetarian Quesadilla, a quick and wholesome twist on a classic favorite! Perfect for lunch, dinner, or a snack, this recipe features crisp gluten-free tortillas stuffed with a vibrant medley of sautéed bell peppers, red onions, cherry tomatoes, and baby spinach, all elevated with a hint of cumin and fresh cilantro. Gooey melted cheddar or your favorite gluten-free cheese blend ties it all together, delivering a satisfying crunch in every bite. Ready in just 20 minutes, this quesadilla is a fantastic choice for gluten-free diets and vegetarians alike. Serve it with creamy sour cream, guacamole, or sliced avocado for the ultimate Mexican-inspired comfort food. Easy to make and bursting with flavor, this dish is sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 2 pieces Gluten-free tortillas
• 1 cup Shredded cheddar cheese (or a gluten-free cheese blend)
• 0.5 cup Bell pepper, diced
• 0.25 cup Red onion, diced
• 1 cup Baby spinach, chopped
• 0.5 cup Cherry tomatoes, halved
• 1 tablespoon Olive oil
• 0.5 teaspoon Cumin powder
• 0.25 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 0.5 cup Sour cream or gluten-free yogurt (optional, for serving)
• 0.5 cup Guacamole or sliced avocado (optional, for serving)

Directions

Step 1

Heat the olive oil in a medium skillet over medium heat.

Step 2

Add the diced bell pepper and red onion to the skillet. Sauté for 3-4 minutes, or until slightly softened.

Step 3

Stir in the chopped spinach, cherry tomatoes, cumin powder, and salt. Sauté for another 2-3 minutes until the vegetables are tender and the spinach is wilted. Remove the skillet from heat and set aside.

Step 4

Place one gluten-free tortilla on a clean surface or plate and sprinkle half of the shredded cheese evenly over the surface.

Step 5

Spread the cooked vegetable mixture evenly over the layer of cheese, then sprinkle the chopped cilantro on top.

Step 6

Add the remaining shredded cheese over the vegetables, then place the second gluten-free tortilla on top to create a sandwich.

Step 7

In a clean skillet over medium heat, carefully transfer the quesadilla. Cook for 2-3 minutes on one side, then gently flip and cook for another 2-3 minutes on the other side. The cheese should be melted, and the tortilla should be golden and crispy.

Step 8

Remove the quesadilla from the skillet and let it cool for 1-2 minutes. Using a sharp knife or pizza cutter, slice it into quarters or eighths.

Step 9

Serve warm with optional sour cream, guacamole, or sliced avocado on the side.

Nutrition Facts

Serving size	721 grams (721.0g)

Amount per serving	% Daily Value*
Calories	1308

Total Fat 92.30g	118%
Saturated Fat 41.80g	209%
Polyunsaturated Fat 1.30g
Cholesterol 180mg	60%
Sodium 1817mg	79%
Total Carbohydrate 80.90g	29%
Dietary Fiber 16.70g	60%
Total Sugars 11.90g
Protein 40.30g	81%

Vitamin D 24IU	120%
Calcium 1069mg	82%
Iron 6mg	34%
Potassium 1593mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 12.3%

Carbs: 24.6%