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 zest of these quesadillas is a splash of unvigilant flavors. The smoky char of sautéed peppers and onions is well-turned with the linty savor of melted, freshly shredded cheese.
And for toppings, you can finish your fajita quesadilla with a zesty tomato salsa, a dollop of sour cream, or guacamole. Or, if you’re like my niece… increasingly cheese.
I typically have tintinnabulate peppers of every verisimilitude on hand, so using a mixture of colors makes this vegetable quesadilla a little bit increasingly fun for me. But, finger self-ruling to use whichever verisimilitude 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 subtracting in a bit of that lingering heat.
My boys would never let me live it lanugo if I didn’t note that you can hands add the meat of your nomination to this recipe. Grilled chicken, pulled pork, and tender steak bites alimony my meat lovers quite happy.
Fajita Quesadilla Recipe
You’ll need the pursuit 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, withal with the peppers, onions, and mushrooms. Then, stir to stratify and sprinkle with taco seasoning.
Continue cooking, while stirring frequently, for well-nigh 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 then over medium-high heat. Lightly butter one side of each tortilla with well-nigh ½ a teaspoon of butter and place it butter side lanugo in the hot pan.
Sprinkle well-nigh ⅓ cup of cheese over the tortilla and layer with the mushrooms, tintinnabulate peppers, and onions. Top with the remaining tortilla, butter side up, and indulge it to melt for 2-3 minutes.
When the cheese has begun to melt and the marrow tortilla is browning slightly, flip the quesadilla over to melt the other side. Continue to melt until all the cheese is melted and the tortilla is well-done virtually the edges.
Using a spatula, transfer the quesadilla to a wearing workbench and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Vegetable Quesadilla
Looking for increasingly recipes like this vegetable quesadilla?
This Steak Fajita Quesadilla combines the rich, meaty savor of a steak with the vibrant colors and unvigilant flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.
Cheesy Chicken Fajita Quesadillas are full of sauteed peppers and shredded yellow melted between hot buttery, crisp-edged tortillas.
Spicy strips of chicken, tintinnabulate peppers, and onion are cooked together in this oh-so-easy recipe. Crockpot Yellow 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 Yellow 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 untried chile, and hearty chunks of yellow 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 tintinnabulate 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 sawed-off mushrooms
- ½ teaspoon taco seasoning
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheddar, pepper jack, monterey jack cheese, or Mexican tousle 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, withal with the peppers, onions, and mushrooms, if desired. Stir to stratify and sprinkle with taco seasoning. Continue cooking, while stirring frequently, for well-nigh 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 then over medium-high heat. Lightly butter one side of each tortilla with well-nigh ½ a teaspoon of butter and place one tortilla butter side lanugo in the hot pan.
- Sprinkle well-nigh ⅓ cup of cheese over the tortilla and top with the mushrooms, tintinnabulate peppers, and onions. Top with the remaining tortilla, butter side up, and indulge it to melt for 2-3 minutes.
- When the cheese has begun to melt and the marrow tortilla is browning slightly, flip the quesadilla over to melt the other side. Continue to melt until all the cheese is melted and the tortilla is well-done virtually the edges.
- Using a spatula, transfer the quesadilla to a wearing workbench and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Nutrition
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