Italian quesadilla

Are you looking for an easy quesadilla recipe with a bit of Italian flair? Check out this recipe for Italian quesadillas! These cheesy quesadillas are made with spinach, garlic, red onion, sun dried tomatoes, and lots of creamy mozzarella cheese.

This recipe calls for gluten free tortillas to make gluten free quesadillas, but if you do not have a gluten intolerance then you can use regular tortillas. In addition to being gluten free, this recipe for Italian quesadillas is vegetarian, egg free, and nut free. It can easily be made vegan and dairy free by replacing the cheese with vegan cheese shreds.   

An italian quesadilla on a white plate with gold speckles.

What is in an Italian quesadilla?

What is in an Italian quesadilla? Here are all of the ingredients that you will need to make an Italian quesadilla.

  • Tortilla. As with any type of quesadilla, you will need some large tortillas to make Italian quesadillas. We use Toufayan gluten free tortillas every time we make quesadillas. They are the only gluten free tortillas we have found that do not crumble when they are folded.
  • Sharp cheddar & mozzarella. A mixture of sharp cheddar and mozzarella cheese is used in these Italian quesadillas. We recommend using pre-shredded mozzarella cheese. If you cannot find pre-shredded mozzarella cheese then you can use another mild, creamy cheese like monterey jack or provolone.
  • Sun dried tomatoes. Sun dried tomatoes are added to these Italian quesadillas. The sun dried tomatoes add a bold pop of flavor that is a little bit sweet and a little bit tangy.
  • Spinach. Spinach is sauteed until it wilts then added to these Italian quesadillas. The spinach goes perfectly with the tangy flavor of the sun dried tomatoes. It is no coincidence that spinach and sun dried tomatoes are so frequently used in the same dish!
  • Red onion. Red onion is cooked until it browns then added to these Italian quesadillas. The onion is chopped into small pieces cooked until the onion starts to brown before being added to the quesadilla. The cooked onion contributes a little bit of sweetness to the quesadilla.
  • Garlic. Finally, some garlic is added to finish off these Italian quesadillas. The garlic is minced into small pieces then cooked alongside the spinach and onion before being added to the quesadilla.

Red onion, sun-dried tomatoes, garlic, and spinach for Italian quesadillas cooking in a pan.

Troubleshooting quesadillas

Are you having troubles with your quesadillas? Here is how to resolve some common problems you might experience when making quesadillas.

  • Tortillas tear when folded. Are your tortillas breaking and crumbling when you fold them? Try heating the tortillas up in the microwave with a damp paper towel for 15 – 20 seconds before you assemble your quesadillas. If that doesn’t work, then the problem is likely the brand of tortillas you are using. 
  • The cheese doesn’t melt. Is the outside of your quesadilla browning before the cheese has the time to melt? Try cooking the quesadillas over low heat for a few minutes before raising the heat to medium or medium high. 
  • The quesadilla doesn’t get crispy. Is your quesadilla not crisping up enough? Try increasing the heat a little next time you cook your quesadillas. Quesadillas are more likely to crisp up if they are cooked over high heat. 
  • The quesadillas get stuck to the bottom of the pan. Is your quesadilla getting stuck to the bottom of the pan? Try adding more oil to your pan when you cook the quesadillas. You can also try using a non-stick pan if you are not already doing so.

Red onion, sundered tomatoes, garlic, and spinach and cheese on a tortilla. The vegetables are on half of the tortilla, which is waiting to be folded to make an Italian quesadilla.

The best gluten free tortillas for quesadillas

Are you looking for gluten free tortillas that do not break when you bend them? We recommend trying out Toufayan gluten free tortillas! Their tortillas are our absolute favorite. They are soft and flexible and they never crumble when they are folded!

How do store leftover quesadillas

How do you store leftover Italian quesadillas? Italian quesadillas should be stored in the refrigerator in an airtight bag or food storage container. If kept in an airtight container, the leftover quesadillas will keep in the refrigerator for 3 days.  

How to reheat leftover quesadillas

How do you reheat leftover Italian quesadillas? You have a few options when it comes to reheating Italian quesadillas.

  • On the stove. For best results, we recommend reheating these Italian quesadillas on the stove. Quesadillas that are reheated on the stove will be less soggy and more crispy than quesadillas that are reheated in the microwave. The quesadillas should be cooked over medium low to medium heat in a little butter or oil until the cheese inside them thoroughly melts. 
  •  In the microwave. If you do not have enough time to reheat your quesadillas on the stove or if you do not want to dirty another pan then you can also reheat your quesadillas in the microwave. However, quesadillas that are reheated in the microwave will not be as crispy as quesadillas that are reheated on the stove. We recommend microwaving the quesadillas on full power for 30 – 60 seconds or until all of the cheese melts. 

Italian quesadilla

This easy Italian quesadilla recipe is packed with fresh Italian flavors that are guaranteed to please. These tasty vegetarian friendly quesadillas are stuffed with a mixture of mozzarella and sharp cheddar cheese then finished off with tangy sun dried tomatoes, red onions, spinach, and garlic. They are perfect for nights when you are having trouble deciding between Mexican and Italian.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, nut free, vegetarian
Servings: 4 quesadillas


  • 4 gluten free tortillas
  • 1 cup shredded mozzarella
  • 1 cup shredded sharp cheddar
  • 1 cup spinach
  • 1/2 red onion
  • 2 cloves garlic
  • 1/4 cup sun dried tomatoes
  • vegetable oil
  • salt


  • Chop the red onions and mince the garlic into small pieces. If the sun dried tomatoes are large, cut them into smaller pieces.
  • Heat a large skillet over medium heat then add some vegetable oil. Add the red onions and let them cook for 15 minutes, stirring occasionally. Add the garlic, spinach, and sun dried tomatoes to the pan then cook them for 3 - 5 minutes.
  • Remove the veggies from the pan and set them aside. Add more vegetable oil to the pan.
  • Assemble the quesadillas. Add the cheese to one half of the tortillas then sprinkle some veggies on top of the cheese. Fold the top half of the tortillas over the toppings.
  • Cook the quesadillas for 3 - 5 minutes per side until they turn a light golden brown. Flip the quesadillas and cook them for another 3 - 5 minutes on the other side. Salt the outside of the quesadillas when they are done.

Substitutions for Italian quesadillas

  • Gluten free tortillas. If you do not have a gluten intolerance then you can make this Italian quesadilla recipe with regular tortillas. No other substitutions are necessary!
  • Sharp cheddar & mozzarella. If you cannot find shredded mozzarella cheese, then you can use another creamy, mild flavored cheese like provolone or monterey jack cheese. If you want to make these Italian quesadillas dairy free and vegan friendly then you can substitute the cheese with your favorite vegan cheese shreds. We recommend using a mixture of mild, creamy cheese shreds and sharp, nutty cheese shreds if possible. If you can only find one variety of vegan cheese then that is fine too! 
  • Red onions. If you cannot find red onions then you can also use white onions. 

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