Gluten Free Shamrock Quesadilla

Prep time

20 minutes



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  • 6 Joseph’s Gluten Free Garden Vegetable Wraps
  • Parchment paper
  • Shredded cheese: Mix of Cheddar, Monterey Jack, Pepper Jack
  • Optional fillings: Sauteed onions and peppers, grilled chicken or shrimp, carnitas
  • Cooking spray

This festive gluten-free quesadilla recipe for St. Patrick’s Day is sure to be a hit for the whole family! Shop Joseph’s Gluten Free Garden Vegetable Wraps on our online bakery here!


  1. Pre-heat oven to 350 degrees.
  2. While oven is preheating, make your shamrock stencil. With parchment paper, size the stencil to Joseph’s Gluten Free Garden Vegetable Wrap.
  3. With paring knife, cut out shamrock shape, leaving 1 inch room along the perimeter of the wrap. You need two wraps per quesadilla.
  4. Place the bottom half of your shamrock quesadilla on a lined and greased baking sheet. and top with cheese and any additional fillings. Top with your remaining shamrock wraps, grease tops with cooking spray.
  5. Bake for 5 to 10 minutes, until cheese is fully melted and wraps are slightly crisp.
  6. Enjoy!

Quick Tip: Don’t let your scraps go to waste! Slice up what’s left of your wraps, season to your liking and bake for 10 minutes for Gluten Free Garden Vegetable tortilla chips!

For more gluten-free goodness, check out our Gluten Free Fish Taco recipe here!


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