Quick Fajita Style Quesadillas
This vegetarian version is a perfect combination of what is best about fajitas and quesadillas. Sauted veggies are a traditional staple in fajitas and bring a unique taste and texture to these hand held cheesy beauties. Tortillas smothered with cheese and toasted till golden brown are an irresistible quick satisfying meal. This is taking quesadillas to a whole new level.
Fajita Style Quesadillas are a no-brain-er. Combining Mexican flavors and interchanging ingredients is so easy and always seems to turn out divine. Peppers and onions are having their moment as it’s their peak producing time of the year and I can’t think of a better way to use them up.
Fajita Style Quesadilla Ingredients:
With few ingredients these will whip up in no time.
- Red Pepper: These are slightly sweeter than green peppers and add vibrant color.
- Green Pepper: Thinly slice the same size as the red pepper for even cooking.
- Onion: Try a sweet Onion for a more mild flavor:
- Canola Oil: essential for cooking, can use Olive Oil.
- Monterey Jack Cheese: I like to shred my own so that it doesn’t have the coating on it which can prevent an even melt.
- Sour Cream, Salsa, Guacamole, cilantro, lime: These are all optional, but also all exquisite on any Mexican dish.
How to Make Fajita Quesadillas:
There is truly no wrong way to make a quesadilla but here are a few steps.
- Saute: In a large skillet over medium-high heat add the onion and peppers and saute stirring constantly until they are just tender but still crisp. Remove from pan and set aside.
- Assemble: In the same skillet, coat one side of a tortilla with cooking spray and place oil side down in the pan. This helps to crisp the tortilla and keep it from sticking. Layer cheese followed by vegetables followed by even more cheese. Sandwich the insides with another tortilla, spraying the top again with cooking spray.
- Cook: Cook each quesadilla for about 2 minutes on each side, till the insides are melted and the outside is a toasty brown.
- Cut: Slice each quesadilla into four pieces and serve with toppings of your choice.
Variations of Fajita Style Quesadillas:
These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.
- Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar. For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor.
- Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal.
- Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning.
- Add ins: To mix it up even more you can add in rice, corn and, or beans.
- Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick
How to Store Quesadillas:
Leftovers of any meal make for quick snacks or meals and these are no exception.
- Store: Place leftovers in an airtight container in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
- Freeze: Wrap the quesadillas individually in parchment paper and then place in a freezer safe ziploc bag for up to 3 months.
- Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside reheat in the oven or toaster oven at 375 for about 10 min. Or for about 10 min in a skillet over medium heat.
More Tempting Fajita Recipes:
If you love fajitas like I think you do, try these other twists on the classic to spice up your menus
- Grilled Steak Fajitas
- Chicken Fajita Foil Packets
- Sheet Pan Salsa Verde Chicken Fajitas
- 20 Minute Skillet Blackened Shrimp Fajitas
- Slow Cooker Chicken Fajita Soup
Fajita Style Quesadillas
- 1 red pepper seeded, halved and cut into thin strips
- 1 green pepper seeded, halved and cut into thin strips
- 1 onion halved and cut into thin strips
- 1 tablespoon canola oil
- 8 ounces Monterey Jack cheese shredded
- sour cream salsa, guacamole, cilantro, limes (optional)
Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add 1/8 of the cheese to the tortilla and 1/4 of the vegetables on top. Add another 1/8 of the cheese and place a second tortilla sprayed with cooking spray on top.
Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.
Originally Posted on June 26, 2013