Fajita Quesadilla – Barefeet in the Kitchen

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

Stacked wedges of fajita quesadilla on a wooden board with a blue and white checkered tea towel in the background.

Fajita Quesadilla

Each bite of these quesadillas is a burst of bold flavors. The smoky char of sautéed peppers and onions is balanced with the creamy flavor of melted, freshly shredded cheese.

And for toppings, you can finish your fajita quesadilla with a fiery tomato salsa, a dollop of sour cream, or guacamole. Or, if you’re like my niece… more cheese.

I typically have bell peppers of every color on hand, so using a mixture of colors makes this vegetable quesadilla a little bit more fun for me. But, feel free to use whichever color 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 adding in a bit of that lingering heat.

My boys would never let me live it down if I didn’t note that you can easily add the meat of your choice to this recipe. Grilled chicken, pulled pork, and tender steak bites keep my meat lovers quite happy.

A vertically aligned photo of a sliced tortilla quesadilla in quarters on a wooden background.

Fajita Quesadilla Recipe

You’ll need the following 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)
A quesadilla ready to eat with salsa visible in the background.

Start by warming a large skillet over medium heat. Add the oil, along with the peppers, onions, and mushrooms. Then, stir to coat and sprinkle with taco seasoning.

Continue cooking, while stirring frequently, for about 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 again over medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place it butter side down in the hot pan.

A top down shot of a black metal pan with sauteeing peppers and onions.

Sprinkle about ⅓ cup of cheese over the tortilla and layer with the mushrooms, bell peppers, and onions. Top with the remaining tortilla, butter side up, and allow it to cook for 2-3 minutes.

When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.

Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.

Layering the vegetables on top of the first tortilla and melted cheese.

Vegetable Quesadilla

Looking for more recipes like this vegetable quesadilla?

This Steak Fajita Quesadilla combines the rich, meaty flavor of a steak with the vibrant colors and bold flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.

Cheesy Chicken Fajita Quesadillas are full of sauteed peppers and shredded chicken melted between hot buttery, crisp-edged tortillas.

Topping the vegetables with more shredded cheese.

Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy recipe. Crockpot Chicken 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 Chicken 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 green chile, and hearty chunks of chicken come together to make this easy dinner.

Veggie quesadilla slices are ready to eat with sour cream and salsa.

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.

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Servings: 1

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Cook the Vegetables

  • Warm a large non-stick skillet over medium-high heat. Add the oil, along with the peppers, onions, and mushrooms, if desired. Stir to coat and sprinkle with taco seasoning. Continue cooking, while stirring frequently, for about 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 again over medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place one tortilla butter side down in the hot pan.

  • Sprinkle about ⅓ cup of cheese over the tortilla and top with the mushrooms, bell peppers, and onions. Top with the remaining tortilla, butter side up, and allow it to cook for 2-3 minutes.

  • When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.

  • Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.

Calories: 555kcal · Carbohydrates: 38g · Protein: 24g · Fat: 34g · Saturated Fat: 18g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 11g · Trans Fat: 0.2g · Cholesterol: 82mg · Sodium: 937mg · Potassium: 475mg · Fiber: 4g · Sugar: 7g · Vitamin A: 2499IU · Vitamin C: 78mg · Calcium: 597mg · Iron: 3mg

white lettering has been overlaid this image of a vegetable quesadilla. it reads, "Fajita Quesadillas".

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