Fajita Quesadillas

The sizzle of perfectly seasoned fajita vegetables is snugly under wraps with oodles of gooey cheese in this golden, crispy Fajita Quesadilla.


    • 1 teaspoon light-flavored olive oil
    • ½ medium bell 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 button mushrooms
  • ½ teaspoon taco seasoning
  • 2 flour tortillas
  • 1 teaspoon butter
  •  cup shredded cheddar, pepper jack, monterey jack cheese, or Mexican blend cheese
  • 2 teaspoons chopped fresh cilantro

Optional Toppings

  • sour cream
  • salsa
  • cilantro

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