Gluten-Free Caprese Quesadillas

These Gluten-Free Caprese Quesadillas are a taste of summer in every bite! Short on ingredients but big on flavor, it's simply ripe, juicy tomatoes, fresh basil pesto and melty mozzarella cooked between two crispy gluten-free flour tortillas. Plus a the recipe for our Easy Balasamic Viniagrette to add a simple side salad and make it a meal!

Gluten-Free Caprese Quesadilla easy recipe
Gluten-Free Caprese Quesadillas

The ultimate vegetarian sandwich combo but make it a gluten-free quesadilla!

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These Gluten-Free Caprese Quesadillas are a taste of summer in every bite!

Short on ingredients but big on flavor, it’s simply ripe, juicy tomatoes, fresh basil pesto and melty mozzarella cooked between two crispy gluten-free flour tortillas.

“Caprese” is the classic Italian combination of fresh tomatoes, mozzarella, and basil. And while the classic is fresh and uncooked, the term “caprese” has come to mean tomato, basil, mozzarella in any just about any combination, uncooked or cooked.  And a Caprese sandwich is the ultimate, easy vegetarian sandwich.

So given our love of quesadillas, we took this favorite vegetarian combo but made it a quesadilla!

And with summer tomatoes and basil, it is particularly flavorful and delicious.

Gluten-Free Caprese Quesadilla easy recipe

Quesadillas

If you’ve followed me a while, you know we loooove a good quesadilla!

It’s an easy go-to lunch, snack (if you’re a teen boy!) or simple dinner.

And to be honest, we have found many gluten-free tortillas that we love, and less readily available, really great gluten-free bread… so do not tend to make many sandwiches (though this combo would be great as a grilled cheese!)

And, just like a sandwich, quesadilla filling possibilities are endless!

Some favorites include Mushroom and Swiss Chard QuesadillasSpanakopita Quesadilla, Red Pepper Hummus + Salsa QuesadillaVeggie Black Bean Quesadilla and our Black Bean and Corn Quesadilla.

This Caprese Quesadillas is based on our Italian Roasted Quesadilla but even simpler.

Gluten-Free Caprese Quesadilla easy recipe

So let’s make the Caprese Quesadillas!

What you need to make the Gluten-Free Caprese Quesadillas

You need just 4 ingredients:

large ripe tomatoes

basil pesto (we have 2 recipes — one classic, one dairy-free and nut free; or use store bought)

shredded mozzarella (I don’t recommend using fresh mozzarella as it doesn’t melt as well; and I realize the photo has sliced mozzarella  which works too!)

gluten-free flour tortillas (we love Siete almond flour or cashew flour tortillas)

Gluten-Free Caprese Quesadilla easy recipe

How to make Basil Pesto

You could use store-bought pesto (and some are quite good!) but with our garden bursting with basil all summer long, we make a lot of pesto… and you can taste the difference.

And once you start making it, you find there are all sort of uses for it. It’s great as a pasta sauce (Hello Pesto Penne!), on sandwiches, with chicken, or with quesadillas….

And we have 2 basil pesto recipes we use most often…. one is a more of a classic basil pesto and one is both dairy-free and nut free.

For the classic basil pesto you will need 8 ingredients: fresh basil, freshly grated Parmesan reggiano, extra virgin olive oil, raw unsalted almonds, garlic clove, rice wine vinegar, salt and pepper.

For the dairy-free, nut-free basil pesto recipe,  you’ll need: fresh basil, garlic, pumpkin seeds, nutritional yeast, olive oil, salt and pepper. 

The dairy-free, nut-free recipe is from Urban Kitchen Apothecary and we have been making it for years.

Both recipes are super tasty and we tend make both of them a lot, but I do find the classic one spreads a bit easier on the quesadilla.

The are made essentially the same way, and it couldn’t be easier to make basil pesto!

Both require a food processor (we’ve had a basic Cuisanart – Amazon affiliate link forever and it’s great for this!), and you add the ingredients in a specific order and pulse it until you have an incredible creamy texture.

And they smell amazing!

And basil pesto stays well for several days. Just bring it to room temperature to make sure it spreads well.

You can see a cooking video of the basil pesto, on the Pesto Penne recipe page.

How to Make the Quesadilla

Once you have your ingredients, it takes less than 10 minutes to make.

  • Heat up a tortilla in a saute pan over medium heat.
  • Spread some basil pesto on the tortilla, then top with tomato slices.
  • Sprinkle with mozzarella to taste and top with another tortilla and cook both sides approximately 2-3 minutes, until both sides golden and just crisp.

Slice in and enjoy!

How good does this look?

The pesto and tomatoes warm beautifully and there is lots of melty mozzarella, and it’s so tasty!

Gluten-Free Caprese Quesadilla easy recipe

To make it more of a satisfying meal, serve with a simple side salad and our Easy Balsamic Dressing.

This is our go to everyday dressing.

The dressing recipe is just as it sounds –EASY!

It’s just

Extra Virgin Olive Oil (EVOO)

balsamic vinegar

Dijon mustard

and a pinch of salt and garlic powder whisked together.

 

Gluten-Free Caprese Quesadilla easy recipe

Hope you love it as much as we do!

For more quesadillas, click here.

For more Summer recipes, click here.

If you love Caprese, try our Caprese Salad with basil vinaigrette.

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Scroll down for recipe and leave a rating/ comment if you love it! We love hearing from you!

Recipe

 

Gluten-Free Caprese Quesadilla easy recipe
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Caprese Quesadillas

Ripe, juicy tomatoes, mozzarella cheese and basil pesto cooked up between two perfectly crisp gluten-free tortillas. Serve with a side salad and our Easy Balsamic Vinaigrette for an easy and delicious lunch or light dinner.
Prep Time10 minutes
Cook Time7 minutes
Course: Lunch, 30 Minute Meal
Cuisine: Gluten-Free, Nut-Free optional, Gluten-free Vegetarian
Keyword: gluten-free quesadillas, basil pesto, nut-free basil pesto, caprese quesadilla, gluten-free caprese quesadilla, summer tomatoes, pesto recipe
Author: Healthy Gluten-free Family

Ingredients

Each Quesadilla

  • 1-2 tablespoons basil pesto two recipes below or use store bought
  • 3 slices large ripe tomato
  • 2-4 tablespoons shredded mozzarella according to taste
  • 2 gluten-free flour tortillas we used Siete Almond Flour or Cashew Flour Tortillas
  • olive oil for coating pan

Classic Basil Pesto (makes approximately 2 cups, store in fridge)

  • 2 cups fresh basil leaves, packed
  • ½ cup grated Parmesan cheese
  • ½ cup extra virgin olive oil
  • 2 tablespoons raw, unsalted almonds
  • 2 cloves garlic
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Dairy-Free/ Nut-Free Basil Pesto

  • 2 cups fresh basil leaves, packed
  • 1 large garlic clove
  • cup pepitas (pumpkin seeds)
  • 1 tablespoon nutritional yeast
  • cup olive oil, more as needed
  • ¼ teaspoon salt, to taste
  • black pepper to taste

Easy Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • dash garlic powder
  • dash salt

Instructions

Classic Basil Pesto

  • Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced.
  • Add salt and pepper and pulse a few more times.
  • With the food processor running, stream olive oil into the top of the food processor. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.
  • Add cheese and process briefly until just combined.
  • Add rice wine vinegar and pulse a few times until just combined. Pulse additionally as needed to get creamy texture.
  • Can be made ahead and kept in a sealed container in the refrigerator. Bring to room temperature to be more spreadable.

Dairy-Free Nut-Free Basil Pesto

  • Blend all the pesto ingredients together using a food processor, until smooth and creamy. Add additional oil as needed.
  • Can be made ahead and kept in a sealed container in the refrigerator. Bring to room temperature for easier spreading.

Easy Balsamic Vinaigrette

  • Whisk together all the ingredients in a liquid measuring cup or small bowl until well combined.
  • Can be made ahead and stored in the refrigerator.

Caprese Quesadilla

  • Heat a saute pan over medium heat, lightly coat with oil and place one tortilla in the pan and gently heat it about 1 minute or until it starts to bubble up a bit as it cooks. (In our experience, this helps get the tortillas crispy)
  • Add 1 to 2 tablespoons basil pesto atop the tortilla and spread evenly.
  • Top with 3 large tomato slices, and sprinkle with mozzarella to taste.
  • Top with a second tortilla and cook both sides 2-3 minutes, flipping once, until both sides golden and just crisp. Remove from heat, serve and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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