Cheesy Crunchwrap Gluten-Free Quesadillas (10 Mins)

Enjoy the ultimate meal or snack made in only 10 minutes! These crunch wrap gluten-free quesadillas start with a soft tortilla stuffed with perfectly-seasoned cheese and bean filling, then skillet fried or baked with a crunchy cheesy crust. It’s the ideal way to level up homemade gluten-free tortillas, your favorite store bought brand, or corn tortillas!

Best Quesadillas gluten-free

Recently I came across a unique way to make authentic cheese-crisped quesadillas in Christofer Kimball’s Milk Street cooking magazine. They looked too delicious to pass up testing the recipe in a gluten-free quesadilla adaptation!

I started with a batch of soft, homemade gluten-free flour tortillas, but also tested the recipe with corn tortillas since they are an easy shortcut. I simplified the bean mixture to use more widely available (and affordable) ingredients because this is always my goal when creating easy gluten-free dinner recipes!

I was absolutely blown away by the results, as was my family! I couldn’t believe such a simple combination of ingredients, made in minutes, could make such a perfect unison of flavors and texture. The crispy, crunchy layer of cheese makes an ideal contrast to the creamy seasoned quesadilla filling.

Once the ingredient ratios were settled on, it was time to test the best cooking method – in a skillet or oven baked? Ultimately both techniques worked well, but have pros and cons.

With a high oven temp and generous oil coating, I was able to replicate the crunchy cheese texture. Plus, an entire batch can be prepared at one time. However, the oven method takes longer, with extra time fro preheating and baking GF quesadillas.

The skillet method was quick and easier to manipulate the pan’s heat for the optimal cooking temperature. Based on the size of your pan, though, the quesadillas will have to be prepared in batches.

Read on to discover more pro tips for making gluten-free quesadillas, including filling options besides cheese and beans, ingredient modifications, and step-by-step photos to yield the best results every time!

Ingredient Notes

• Beans – I recommend using canned pinto beans for a smooth, creamy filling, but black beans may also be used.
• Canned green chiles – If canned roasted green chiles are available, those provide a nice boost of smoky flavor. For a spicier quesadilla swap out 2 canned chipotle chilies in adobo sauce, chopped.
• Cheese – Use freshly grated for smooth melting. Sharp cheddar is ideal for flavor and a nice visible crust. Other cheeses, such as monterey jack, colby jack, or pepper jack also work, but will not stand out as much against the tortillas. I have not tested the recipe with dairy-free vegan cheese.
• Lime juice – A nice contrast of citrus makes the bean filling taste amazing!
• Gluten-free tortillas – Flour tortillas, either homemade or your favorite brand, replicate traditional quesadillas. However, corn tortillas also work for the recipe with a slight modification explained in the Flour Versus Corn Tortilla section below.

how to make gluten-free quesadillas

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

For the quick restaurant-quality cheese quesadillas use a large, heavy frying pan, such as a cast iron skillet. However, if you would like to cook the entire batch at once, refer to the baked oven method below.

1. First prepared the bean mixture. In a large microwave-safe bowl add the drained and rinsed beans, chili powder, cumin, and salt. Cover and microwave for 2 minutes. The warmed mixture will mash easier.
2. Add the green chiles and lime juice. Use a potato masher or fork to mash until mostly smooth. Stir in 1/2 cup grated cheddar cheese.
3. Lay 4 gluten-free tortillas on a work surface. Divide the bean mixture (about 1/4 cup per tortilla) on half of the circle. Fold the unfilled side over and press to seal. Set aside.
4. Heat the skillet over medium heat. Be sure the pan is adequately hot and then drizzle in the oil.
5. Scoop two areas of 1/4 cup cheese onto the hot pan, spreading out slightly so it’s approximately the same size as the folded tortillas. Lay 2 prepared quesadillas on top of the cheese and press slightly with a spatula.
6. Cook, undisturbed, for about 60-90 seconds, or until the cheese is crisp, but not burnt. Flip the cheese-crusted quesadilla over and cook for 1 minute longer, or until the second side starts to turn golden brown.
7. Remove to a plate and cover with tented to keep warm. Repeat with the two remaining quesadillas. Serve immediately with desired toppings, such as sour cream, salsa, tomatoes, avocado, guacamole, or fresh cilantro.

Baked Oven Method

This easy recipe for gluten-free quesadillas can also be prepared in the oven if you prefer to make the whole batch at once. This also works well if you would like to make a double recipe for guests.

Some important tips to remember for success is to make sure your baking sheet is liberally greased so the cheese sticks to the tortillas and not to the pan. Also, a high oven temperature is key for achieving the same crispy cheese shell.

1. Preheat the oven to 475ºF. Prepare the bean filling and tortillas as described in the skillet method.
2. Spread 1 tablespoon oil on a large baking sheet. Place the filled tortillas on the pan and divide the remaining cheese on top of the pouches.
3. Bake for 5 minutes, flip so the melted cheese side is now face down, and bake for 4-5 minutes more, or until the cheese is crisp. Serve immediately.

Using Flour versus corn tortillas

Gluten-free flour tortillas offer a more authentic taste and are easier to fill as folded pouches. Corn tortillas work as well, but with a slight tweak.

Since corn tortillas are smaller I recommend using two per quesadilla. Lay one tortilla on your work surface and spread with the bean mixture. Cover with another tortilla, then cook with whichever preferred method. Slice and enjoy with your favorite fixings!

more Filling Options

This fast and easy recipe is adaptable for a variety of fillings! Homemade quesadillas can be a great way to clean the fridge from leftovers or veggies that needed to be used up! Either omit the bean filling or add any of these in addition to it.

• Sautéd onion or bell peppers
• Fresh spinach
• Mushrooms
• Chopped chicken breast
• Ground beef with gluten-free taco seasoning
• Diced jalapenos
• Ham and cheese
• Leftover sloppy joes
• Pulled pork or carnitas

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