Fajita quesadillas are ooey-gooey delicious and crazy-fast. They're a great way to use up leftover meat—for example, my Carne Asada. These quesadillas make for a fun, kid-friendly meal that will become a go-to in your family.
Cuisine Mexican American
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
FOR THE FAJITA VEGETABLES
1/4cupred bell pepper,sliced
1/4cupyellow bell pepper,sliced
1/4cupgreen bell pepper,sliced
1/4tsp.salt,or to taste
1/8tsp.freshly ground black pepper
FOR THE QUESADILLAS
2cupscooked meatcut into bite-size pieces or shredded
1/2cupcilantro,coarsely chopped (optional)
3/4cupshredded Monterrey Jack cheese
3/4cupshredded cheddar cheese
1/4cupshredded Cotija cheese
49-10" (burrito-sized) flour tortillas
Sour cream or Mexican crema
Pico de Gallo
To make the fajita vegetables, add vegetable oil to a large skillet over medium-high heat. When the oil begins to shimmer, add the vegetables and sauté, stirring frequently, until softened (about 8 minutes). Add salt, pepper, and taco seasoning (if using). Remove with a slotted spoon, getting rid of as much moisture as possible. Give the vegetables a pat-down with a paper towel to remove remaining moisture.
Place a large (16") cast-iron skillet over medium heat and add olive oil, swirling to coat evenly. In a large bowl, mix the fajita vegetables, cooked meat, cilantro (if using), and cheeses. Spread 1 cup of the mixture onto one half of a flour tortilla, spreading evenly and leaving 1/2" inch of space between the filling and the outer edge of the tortilla. Fold the other half of the tortilla over the filling and press down evenly. Repeat with remaining tortillas.
Place two quesadillas in the skillet and cook until golden-brown on the bottom, 2-4 minutes. Carefully flip the quesadillas and repeat on the other side. Remove quesadillas to a cutting board and cook the remaining quesadillas, adding more olive oil to the skillet if necessary.
Cut each quesadilla into three equal triangles and serve.
*EASY TACO SEASONING: 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp onion powder, and 1/2 tsp ground black pepper. To make vegetarian fajita quesadillas, simply triple the amount of fajita vegetables that you make and leave out the meat.