The sizzle of completely seasoned fajita greens is snugly underneath wraps with oodles of gooey cheese on this golden, crispy Fajita Quesadilla.

Stacked wedges of fajita quesadilla on a wooden board with a blue and white checkered tea towel in the background.Stacked wedges of fajita quesadilla on a wooden board with a blue and white checkered tea towel in the background.

Fajita Quesadilla

Every chunk of those quesadillas is a burst of daring flavors. The smoky char of sautéed peppers and onions is balanced with the creamy taste of melted, freshly shredded cheese.

And for toppings, you’ll be able to end your fajita quesadilla with a fiery tomato salsa, a dollop of bitter cream, or guacamole. Or, in the event you’re like my niece… extra cheese.

I sometimes have bell peppers of each colour readily available, so utilizing a combination of colours makes this vegetable quesadilla just a little bit extra enjoyable for me. However, be at liberty to make use of whichever colour pepper you could have readily available.

If you happen to’d wish to make these just a little bit spicier, throw in some recent chopped jalapeno. At my desk, you’ll be able to’t go improper including in a little bit of that lingering warmth.

My boys would by no means let me stay it down if I didn’t notice which you can simply add the meat of your option to this recipe. Grilled rooster, pulled pork, and tender steak bites hold my meat lovers fairly pleased.

A vertically aligned photo of a sliced tortilla quesadilla in quarters on a wooden background.A vertically aligned photo of a sliced tortilla quesadilla in quarters on a wooden background.

Fajita Quesadilla Recipe

You’ll want the next components to make this recipe:

  • butter and light-flavored olive oil
  • bell peppers, yellow onion, and mushrooms (crimini or button)
  • taco seasoning
  • flour or corn tortillas
  • monterey jack, pepper jack, or cheddar cheese
  • bitter cream, salsa, and cilantro (elective)
A quesadilla ready to eat with salsa visible in the background.A quesadilla ready to eat with salsa visible in the background.

Begin by warming a big skillet over medium warmth. Add the oil, together with the peppers, onions, and mushrooms. Then, stir to coat and sprinkle with taco seasoning.

Proceed cooking, whereas stirring incessantly, for about 4 minutes till the greens have softened. Then, switch the cooked veggies to a plate.

Wipe out the skillet with a paper towel and return it to the range. Heat it once more over medium-high warmth. Evenly butter one aspect of every tortilla with about ½ a teaspoon of butter and place it butter aspect down within the scorching pan.

A top down shot of a black metal pan with sauteeing peppers and onions.A top down shot of a black metal pan with sauteeing peppers and onions.

Sprinkle about ⅓ cup of cheese over the tortilla and layer with the mushrooms, bell peppers, and onions. Prime with the remaining tortilla, butter aspect up, and permit it to cook dinner for 2-3 minutes.

When the cheese has begun to soften and the underside tortilla is browning barely, flip the quesadilla over to cook dinner the opposite aspect. Proceed to cook dinner till all of the cheese is melted and the tortilla is crisp across the edges.

Utilizing a spatula, switch the quesadilla to a slicing board and lower it into wedges whereas it’s scorching. Serve heat. Repeat as desired.

Layering the vegetables on top of the first tortilla and melted cheese.Layering the vegetables on top of the first tortilla and melted cheese.

Vegetable Quesadilla

In search of extra recipes like this vegetable quesadilla?

This Steak Fajita Quesadilla combines the wealthy, meaty taste of a steak with the colourful colours and daring flavors of fajita greens, all wrapped up in crispy, tacky tortillas.

Tacky Chicken Fajita Quesadillas are filled with sauteed peppers and shredded rooster melted between scorching buttery, crisp-edged tortillas.

Topping the vegetables with more shredded cheese.Topping the vegetables with more shredded cheese.

Spicy strips of rooster, bell peppers, and onion are cooked collectively on this oh-so-easy recipe. Crockpot Rooster Fajitas are a meal which you can begin within the afternoon and so they’ll be prepared by the point everyone seems to be hungry within the night.

Inexperienced Chile Rooster Enchiladas in half-hour? Sure, it’s potential and this recipe goes to be a household favourite very quickly in any respect. Gooey cheese, spicy inexperienced chile, and hearty chunks of rooster come collectively to make this simple dinner.

Veggie quesadilla slices are ready to eat with sour cream and salsa.Veggie quesadilla slices are ready to eat with sour cream and salsa.

Beef strips, peppers, and onions are slowly cooked with Mexican seasonings and a beneficiant squeeze of lime to make these Sluggish Cooker Fajitas one of many best crock-pot meals to make.

Tacky, saucy, Pizza Quesadillas are as flavorful as you think about they is likely to be. They’re a messy, tremendous enjoyable, lightning-fast method to fulfill your subsequent pizza craving.

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Servings: 1

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Cook dinner the Greens

  • Heat a big non-stick skillet over medium-high warmth. Add the oil, together with the peppers, onions, and mushrooms, if desired. Stir to coat and sprinkle with taco seasoning. Proceed cooking, whereas stirring incessantly, for about 4 minutes till the greens have softened. Switch the cooked greens to a plate.

Make the Quesadilla

  • Wipe out the skillet with a paper towel and return it to the range. Heat it once more over medium-high warmth. Evenly butter one aspect of every tortilla with about ½ a teaspoon of butter and place one tortilla butter aspect down within the scorching pan.

  • Sprinkle about ⅓ cup of cheese over the tortilla and high with the mushrooms, bell peppers, and onions. Prime with the remaining tortilla, butter aspect up, and permit it to cook dinner for 2-3 minutes.

  • When the cheese has begun to soften and the underside tortilla is browning barely, flip the quesadilla over to cook dinner the opposite aspect. Proceed to cook dinner till all of the cheese is melted and the tortilla is crisp across the edges.

  • Utilizing a spatula, switch the quesadilla to a slicing board and lower it into wedges whereas it’s scorching. Serve heat. Repeat as desired.

Energy: 555kcal · Carbohydrates: 38g · Protein: 24g · Fats: 34g · Saturated Fats: 18g · Polyunsaturated Fats: 3g · Monounsaturated Fats: 11g · Trans Fats: 0.2g · Ldl cholesterol: 82mg · Sodium: 937mg · Potassium: 475mg · Fiber: 4g · Sugar: 7g · Vitamin A: 2499IU · Vitamin C: 78mg · Calcium: 597mg · Iron: 3mg

white lettering has been overlaid this image of a vegetable quesadilla. it reads, "Fajita Quesadillas".white lettering has been overlaid this image of a vegetable quesadilla. it reads, "Fajita Quesadillas".



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