The sizzle of perfectly seasoned fajita vegetables is snugly under wraps with oodles of gooey cheese in this golden, crispy Fajita Quesadilla.
Fajita Quesadilla
Each bite of these quesadillas is a burst of bold flavors. The smoky char of sautéed peppers and onions is balanced with the creamy flavor of melted, freshly shredded cheese.
And for toppings, you can finish your fajita quesadilla with a fiery tomato salsa, a dollop of sour cream, or guacamole. Or, if you’re like my niece… more cheese.
I typically have bell peppers of every color on hand, so using a mixture of colors makes this vegetable quesadilla a little bit more fun for me. But, feel free to use whichever color pepper you have on hand.
If you’d like to make these a little bit spicier, throw in some fresh chopped jalapeno. At my table, you can’t go wrong adding in a bit of that lingering heat.
My boys would never let me live it down if I didn’t note that you can easily add the meat of your choice to this recipe. Grilled chicken, pulled pork, and tender steak bites keep my meat lovers quite happy.
Fajita Quesadilla Recipe
You’ll need the following ingredients 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
- sour cream, salsa, and cilantro (optional)
Start by warming a large skillet over medium heat. Add the oil, along with the peppers, onions, and mushrooms. Then, stir to coat and sprinkle with taco seasoning.
Continue cooking, while stirring frequently, for about 4 minutes until the vegetables have softened. Then, transfer the cooked veggies to a plate.
Wipe out the skillet with a paper towel and return it to the stove. Warm it again over medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place it butter side down in the hot pan.
Sprinkle about ⅓ cup of cheese over the tortilla and layer with the mushrooms, bell peppers, and onions. Top with the remaining tortilla, butter side up, and allow it to cook for 2-3 minutes.
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Vegetable Quesadilla
Looking for more recipes like this vegetable quesadilla?
This Steak Fajita Quesadilla combines the rich, meaty flavor of a steak with the vibrant colors and bold flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.
Cheesy Chicken Fajita Quesadillas are full of sauteed peppers and shredded chicken melted between hot buttery, crisp-edged tortillas.
Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy recipe. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and they’ll be ready by the time everyone is hungry in the evening.
Green Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all. Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this easy dinner.
Beef strips, peppers, and onions are slowly cooked with Mexican seasonings and a generous squeeze of lime to make these Slow Cooker Fajitas one of the easiest crock-pot meals to make.
Cheesy, saucy, Pizza Quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving.
Fajita Quesadillas
Ingredients
- 1 teaspoon light-flavored olive oil
- ½ medium bell pepper, any colors, thinly sliced about ¼ cup cooked
- 2 tablespoons thinly sliced sauteed yellow onion about 1 tablespoon cooked
- 2 thinly sliced crimini or button mushrooms
- ½ teaspoon taco seasoning
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheddar, pepper jack, monterey jack cheese, or Mexican blend cheese
- 2 teaspoons chopped fresh cilantro
Optional Toppings
- sour cream
- salsa
- cilantro
Instructions
Cook the Vegetables
- Warm a large non-stick skillet over medium-high heat. Add the oil, along with the peppers, onions, and mushrooms, if desired. Stir to coat and sprinkle with taco seasoning. Continue cooking, while stirring frequently, for about 4 minutes until the vegetables have softened. Transfer the cooked vegetables to a plate.
Make the Quesadilla
- Wipe out the skillet with a paper towel and return it to the stove. Warm it again over medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place one tortilla butter side down in the hot pan.
- Sprinkle about ⅓ cup of cheese over the tortilla and top with the mushrooms, bell peppers, and onions. Top with the remaining tortilla, butter side up, and allow it to cook for 2-3 minutes.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Nutrition
Judy Johnson says
My husband made this recipe for the quesadillas last night. He followed it exactly as written. They were delicious!!! Next time, he is going to add either some shredded chicken or small pieces of cut-up chicken. We warmed the left overs in the oven the next day!!! Thanks again Mary!!!
Mary Younkin says
I’m so glad you enjoyed the quesadillas, Judy!