These Fajita Quesadillas are 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.
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 Fajita Quesadillas are exactly one of those no-cooking night meals.
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 both for color if I have them.
Sautee them up with some fajita seasoning until they’re nice and tender.
Then pile on your veggies and a whole lot of cheese onto a tortilla and top with another tortilla. A little butter in your pan makes them perfectly golden brown. 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.
This post was sponsored by Old El Paso. All thoughts and opinions are my own.
- 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 Old El Paso fajita seasoning mix
- 2 tablespoons butter
- 8 burrito sized flour tortillas
- 2 cups shredded Mexican cheese
- toppings: sour cream, guacamole, cilantro, tomatoes
- 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.