Fajita Style Quesadillas are a no-brain-er. Combining Mexican flavors and interchanging ingredients is so easy and always seems to turn out divine. Peppers and onions are having their moment as it’s their peak producing time of the year and I can’t think of a better way to use them up.
Fajita Style Quesadilla Ingredients:
With few ingredients these will whip up in no time.
Red Pepper: These are slightly sweeter than green peppers and add vibrant color. Green Pepper: Thinly slice the same size as the red pepper for even cooking. Onion: Try a sweet Onion for a more mild flavor: Canola Oil: essential for cooking, can use Olive Oil. Monterey Jack Cheese: I like to shred my own so that it doesn’t have the coating on it which can prevent an even melt. Sour Cream, Salsa, Guacamole, cilantro, lime: These are all optional, but also all exquisite on any Mexican dish.
How to Make Fajita Quesadillas:
There is truly no wrong way to make a quesadilla but here are a few steps.
Variations of Fajita Style Quesadillas:
These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.
Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar. For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor. Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal. Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning. Add ins: To mix it up even more you can add in rice, corn and, or beans. Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick
How to Store Quesadillas:
Leftovers of any meal make for quick snacks or meals and these are no exception.
Store: Place leftovers in an airtight container in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy. Freeze: Wrap the quesadillas individually in parchment paper and then place in a freezer safe ziploc bag for up to 3 months. Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside reheat in the oven or toaster oven at 375 for about 10 min. Or for about 10 min in a skillet over medium heat.
More Tempting Fajita Recipes:
If you love fajitas like I think you do, try these other twists on the classic to spice up your menus
Grilled Steak Fajitas Chicken Fajita Foil Packets Sheet Pan Salsa Verde Chicken Fajitas 20 Minute Skillet Blackened Shrimp Fajitas Slow Cooker Chicken Fajita Soup
