Sweet and salty, these roasted strawberry, brie and arugula quesadillas are completely irresistible! With jammy berries, gooey brie and fresh peppery arugula, they’re a fun twist on classic quesadillas. Vegetarian with a gluten-free option.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy-free recipes and remains a favorite with long-time readers. You can try dairy-free substitutions, but I have not tested them and can’t guarantee results.

Cheesy, easy and summery — that’s what these roasted strawberry, brie and arugula quesadillas deliver. They combine jammy roasted berries, creamy brie and peppery arugula for a bright, balanced flavor that works as an appetizer, light lunch or snack.

I first made a baked brie appetizer wrapped in puff pastry with strawberry jam and fell in love with the sweet-savory contrast. It disappeared much faster than expected, which inspired a lighter, more casual version: quesadillas. Swapping puff pastry for whole wheat tortillas and adding fresh arugula makes them feel a bit fresher while keeping the indulgent cheese element.

The strawberries are roasted with a hint of maple, honey and balsamic to concentrate their sweetness and create a syrupy, jammy texture. Brie melts into creamy pockets inside warm tortillas while arugula adds a crisp, peppery finish. A final drizzle of balsamic glaze elevates the dish with glossy acidity.

These quesadillas are simple to assemble and ideal for summer when strawberries are at their best. Use gluten-free tortillas if needed to keep the recipe gluten-free. The ingredient quantities make about three generous quesadillas (six servings if cut into smaller triangles), but you can adjust fillings to make more or fewer.

Additional Quesadilla Recipes You Might Enjoy:

Greek Chickpea Quesadillas
Roasted Vegetable Quesadillas
Peach White Bean Quesadillas
Thai Vegetable Quesadillas with Cilantro Pesto
Sweet Potato, Black Bean and Kale Quesadillas

Did you make this recipe? Rate and review it below — I’d love to hear from you.

Roasted Strawberry, Brie and Arugula Quesadillas

Yield:
about 6 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Ingredients

For the strawberries:

16 ounces strawberries, hulled and halved (quartered if very large)
1 tablespoon maple syrup
1 tablespoon honey
1 tablespoon balsamic vinegar
½ tablespoon olive oil
pinch of sea salt

For the quesadillas:

3 large whole wheat tortillas* (or gluten-free tortillas)
about 3 ounces brie, rind removed and sliced
1 to 1½ cups baby arugula
balsamic glaze, for drizzling

Instructions

For the strawberries:

Preheat the oven to 375ºF.
Arrange strawberries on a rimmed baking sheet or dish. Drizzle with maple syrup, honey, balsamic and olive oil. Sprinkle with salt, toss to coat, and spread in an even layer.
Bake about 25–30 minutes, stirring once halfway through, until the strawberries release their juices and become tender. Let cool slightly.

For the quesadillas:

Place tortillas on a work surface. Arrange brie slices on half of each tortilla, top with roasted strawberries and a handful of arugula, then fold the tortilla in half to form a semicircle.
Heat a skillet over medium to medium-high heat and lightly coat with nonstick spray or a small amount of oil. Cook each quesadilla, flipping once, until both sides are golden brown and the brie has melted.
Slice into triangles and finish with a drizzle of balsamic glaze before serving.

Notes

*To make these gluten-free, use your preferred gluten-free tortillas. The recipe quantities yield three generously filled quesadillas; adjust filling amounts to make more or fewer as desired.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 184
Total Fat: 7g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 14mg
Sodium: 209mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 9g
Protein: 6g

Nutrition data is an estimate and for informational purposes only. Consult a professional for specific dietary advice.