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fajita quesadillas plated

Fajita Quesadillas

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.
Course Entree
Cuisine Mexican American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Michelle



  • 1 tbsp. vegetable oil
  • 1/4 cup red bell pepper, sliced
  • 1/4 cup yellow bell pepper, sliced
  • 1/4 cup green bell pepper, sliced
  • 1/4 cup Vidalia onion, sliced
  • 1/4 tsp. salt, or to taste
  • 1/8 tsp. freshly ground black pepper
  • 1/2 tsp. taco seasoning* (optional)


  • 2 cups cooked meat cut into bite-size pieces or shredded
  • 1 cup fajita vegetables (above)
  • 1/2 cup cilantro, coarsely chopped (optional)
  • 3/4 cup shredded Monterrey Jack cheese
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup shredded Cotija cheese
  • 4 9-10" (burrito-sized) flour tortillas
  • 2 tbsp. olive oil


  • Sour cream or Mexican crema
  • Salsa
  • Pico de Gallo
  • hot sauce
  • chopped cilantro


  • 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.