Fajita Quesadilla

This Fajita Quesadilla is filled with seasoned veggies and lots of cheese. Serve them with all of your favorite fajita toppings. A quick Mexican dinner with great flavor for any night of the week. 

FAJITA QUESADILLA

I don’t cook on Fridays or Saturdays. Sunday through Thursday I cook…a lot. Fridays we usually have date night. Not always, but 99% of the time. I’m a firm believer that you need to date your husband. And Saturdays we take the kids somewhere to eat.

But every once in a blue moon, if one of the kids is sick or if we don’t feel like taking our circus out, I’ll whip up something really easy. You can barely call it cooking. It’s a step above eating boxed mac n’ cheese but nothing strenuous.

These are exactly one of those no-cooking night meals.

INGREDIENTS

• TORTILLAS
• BELL PEPPERS
• CHEESE – I use Mexican shredded cheese but you can use PepperJack cheese for a spicy version.
• ONION – The filling is made with sautéed onion and I like to use a yellow onion but you could use red onions.
• FAJITA SEASONING
• TOPPINGS: sour cream, guacamole, pico de gallo, fresh cilantro

Start by slicing up an onion and a red and green bell pepper. You could use all green bell pepper or all red bell pepper.  I just like colorful bell peppers.

Sautee the pepper mixture up with some fajita seasoning mix until they’re nice and tender.

 Then pile on your fajita veggies and plenty of cheese onto a large flour tortilla and top with another tortilla. A little butter in a large skillet makes the flour tortillas perfectly golden brown.

The crunchy tortilla with the fajita mixture inside is best for busy days!

Serve them with your favorite fajita toppings. Sour cream and guacamole are a must. My husband, who doesn’t consider it a meal unless meat is present, didn’t even mind that these were meatless. You could definitely add chicken if you want.

ADD SOME PROTEIN

Sure you can up the protein in these and add some rotisserie chicken to make these chicken fajita quesadillas. Any leftover cooked chicken will work.

WHAT TO SERVE WITH THIS

You can serve these cheesy quesadillas with refried beans or black beans.

OTHER MEXICAN RECIPES

• Sheet Pan Chicken Fajitas
• Cilantro Lime Rice
• The Best Bean Dip
• Chicken Nachos 
• Sheet Pan Chicken Fajitas
• Beef Enchilada Dip
• Chicken Fajitas
• Southwestern Chicken Breast
• Baked Chicken Chimichangas
• One-Pan Mexican Chicken and Rice
• Creamy Shrimp Enchiladas
• Pico De Gallo

Fajita Quesadilla

3.20 from 5 votes

This Fajita Quesadilla is filled with seasoned veggies and lots of cheese. Serve them with all of your favorite fajita toppings. A quick dinner for any night of the week. 

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 8 servings

Ingredients

• 2 Tablespoons canola oil
• 1/2 red bell pepper, seeded and diced
• 1/2 green bell pepper, seeded and diced
• 1/2 white onion, sliced
• 1 1/2 tablespoons fajita seasoning mix
• 2 tablespoons butter
• 8 burrito sized flour tortillas
• 2 cups shredded Mexican cheese
• toppings: sour cream, guacamole, cilantro, tomatoes

Instructions

 

• Heat oil in a large skillet. Add the bell peppers, onions, and fajita seasoning mix. Cook for 4-5 minutes or until vegetables are tender. Remove vegetables from the pan and set aside.
• Melt the butter in a large skillet. Place one tortilla in the pan and add 1/4 of the vegetable mixture and sprinkle on 1/2 cup of cheese. Top with another tortilla.
• Cook quesadillas 5-6 minutes per side or until tortillas are golden brown and the cheese has melted. Repeat with remaining tortillas, adding more butter if necessary.
• Cut each quesadilla into 4 slices and top with desired toppings.

Cuisine: Mexican

Course: Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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