Short Description

Layers of golden grilled quesadillas packed with fresh spinach, mushrooms, mozzarella, and smoky roasted red pepper sauce—crispy, melty, and bursting with bold, savory flavor in every bite.

Why You’ll Love This Recipe

This Grilled Veggie & Mozzarella Quesadilla Stack combines crisp tortillas, gooey melted cheese, and vibrant vegetables in a simple yet satisfying dish. It’s quick to prepare, ideal for lunch or dinner, and easy to customize with your favorite fillings. The roasted red pepper sauce adds a delicious smoky depth, while fresh spinach and mushrooms provide a nutrient-packed, hearty texture. Perfect for vegetarians and anyone seeking a delicious twist on classic quesadillas.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large flour tortillas
1 cup shredded mozzarella cheese
1/2 cup roasted red pepper sauce
1 cup fresh spinach
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced red onion
1/4 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
Salt and pepper to taste

directions

Heat a nonstick skillet over medium heat and brush lightly with olive oil.
Place one tortilla in the skillet and layer half of it with spinach, mushrooms, red onion, sun-dried tomatoes, mozzarella, and a drizzle of roasted red pepper sauce.
Fold the tortilla in half and press down gently. Cook for 2–3 minutes per side until golden and cheese is melted.
Repeat with remaining ingredients to make 2 quesadillas.
Stack the quesadillas and cut into wedges or quarters for serving.
Serve warm with extra red pepper sauce or Greek yogurt on the side.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 365 kcal per serving

Variations

Add Protein: Include grilled chicken, tofu, or black beans for added protein.
Spicy Kick: Add sliced jalapeños or a pinch of chili flakes to the filling.
Cheese Swap: Try Monterey Jack, cheddar, or a dairy-free cheese alternative.
Leafy Greens: Use kale or arugula instead of spinach for a different flavor.
Different Sauces: Substitute the red pepper sauce with pesto, tomato salsa, or chipotle sauce.

storage/reheating

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for best texture or in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving, as it can make the tortillas soggy.

FAQs

Can I use corn tortillas instead of flour?

Yes, though they are smaller and less pliable, so handle carefully while folding and flipping.

Is this recipe gluten-free?

Use gluten-free tortillas to make the recipe fully gluten-free.

Can I make these quesadillas in advance?

Yes, prepare and refrigerate, then reheat before serving for the best results.

How do I keep the quesadillas crispy?

Cook them over medium heat and avoid overstuffing. Reheat in a pan or oven instead of microwaving.

What dipping sauces go well with this?

Roasted red pepper sauce, Greek yogurt, sour cream, or guacamole all pair beautifully.

Can I grill these quesadillas outdoors?

Yes, grill them on a lightly oiled surface or in a grill basket for a smoky flavor.

What other vegetables can I use?

Zucchini, bell peppers, or caramelized onions make excellent additions.

Can I freeze cooked quesadillas?

Yes, freeze in a single layer and reheat in the oven to preserve crispness.

Is there a vegan version of this?

Use dairy-free cheese and swap Greek yogurt for a plant-based alternative.

How can I make this dish more filling?

Add hearty ingredients like beans, quinoa, or extra vegetables to the filling.

Conclusion

Grilled Veggie & Mozzarella Quesadilla Stack is a delightful, quick meal that offers bold flavors and satisfying textures. Whether served as a casual lunch or a creative vegetarian dinner, its ease and versatility make it a staple worth adding to your weekly menu. Enjoy each crispy, melty bite paired with your favorite sauces for a complete and delicious experience.