Fajita Quesadillas Recipe

we make versions of this all the time. Place the tortilla in a lightly oiled pan and put the stuff on half, fold it over and press down. Add another tortilla and fill half, fold it over. The first might be ready to turn. It's like an assembly line. It's much easier to flip a folded one.

I used fresh chuck tender steak which I marinated in a blend of 1/4 c veg oil, 1 Tbsp vinegar and a few tablespoons of fajitas seasoning (in ziplock bag for several hours.). We grilled the steak and sliced it into very thin strips. I sautéed the onions,and peppers until half way cooked then added a cup of sliced mushrooms and continued to sauté the veggies. After cooking the quesadillas as suggested, I sieved them with sides of sour cream, avocado and salsa verde as options. I used the large flour tortillas which were too large and not as easy to flip over. I will remember to used the smaller 8 inch tortillas. This made two large quesadilla. Will make this again.

The recipe itself was delicious, however, I would recommend using one tortilla, folded-over, for ease of flipping and toasting both sides. I cooked the steak and peppers and onions outside on the barbecue. The peppers and onions were on a grilling pan. Then I brought everything in and sliced the steak and finished assembling the fajita quesadilla and toasted them in a cast-iron skillet on the range-top.

Very good results for minimal effort! I scaled it down to 2 servings and used the pre-cooked chicken breast strips that I cut up in place of the steak (will try with that another time). I added a few good handfuls of frozen chopped multi-colored peppers and onions (what a time-saver!), cooking briefly in a little olive oil. I didn't have Mexican cheese on hand instead I used a few slices of processed American cheddar cheese and a piece of pepper jack cheese. I wanted to flavor/spice this up a bit, so I topped the onion layer with a little cumin, smoked paprika, onion and garlic powder and black pepper. Thanks for this great recipe which I'll surely make again!

Only slight changes in ingredients, we used thin cut sandwich steaks cut into strips and sautéed since we didn’t have any leftover steak. Added some fresh jalapeños to the veggies too. And rather than use 2 tortillas, I used one, and folded it like an omelette to make it easier to turn. But we essentially made it as written. This is one of those dishes with a lot of versatility. I’ve done similar things with shredded Buffalo chicken and even pulled pork bbq. Definitely a keeper.

This was a nice change from my regular chicken quesadillas. I used thinly sliced flat iron steak that I marinated overnight with some onion powder, garlic powder, and steak seasoning. I used a whole green bell pepper and half an onion and cooked the steak peppers and onions for 10 minutes on the stove on olive oil. I then but everything in the tortillas and added lots of shredded Colby jack cheese and put each one on the quesadilla pressed and they cane out great. I served with chips and fresh pic de gallo and guacamole

Excellent! I did not have leftover steak, but I did make this using flat iron steak that I had marinated in worchestershire sauce, salt, pepper and garlic. These were so simple to make and very satisfying. I served them w/ sour cream, salsa and mexican rice. Great way to strech a small amount of meat. I will def be making these again~YUM! Thanks for sharing. :)

Great! Made it with leftover rotisserie chicken. Saute' peppers, onions and a shucked ear of corn. Mixed together with a shake of chili powder, onion powder, salt, pepper, cayenne, oregano, garlic powder with a pinch of sugar. Yum!

Great! Made it with leftover rotisserie chicken. Saute' peppers, onions and a shucked ear of corn. Mixed together with a shake of chili powder, onion powder, salt, pepper, cayenne, oregano, garlic powder with a pinch of sugar. Yum!

Delicious... Added shrimp to mines... Also cilantro to the peppers, onions and mushrooms!!!!... Served with just sour cream!!!! Will definitely make again using different proteins

Excellent! We never have leftover steak so I grilled a couple of small sirloins rubbed with taco seasoning . I let them rest, covered with foil. Proceeded as directed. Be sure to cut the steak across the grain. I served this to my husband's golfing buddies, accompanied with all the usual garnishes and our favorite Mexican saffron rice pilaf with vegetables. I will certainly serve this again! Thanks for the great recipee!

For years, when I go to a Mex restaurant, I order a steak fajita quesadilla Its very satisfying and

Loved the simplicity of it.

Tastes homemade and comforting.

simple and good

It came out so good I had to brag!

tasty..made for momz bday

So yummy! I failed at flipping it over in the skillet so part of it looked like more of something else than a quesadilla, but it tasted great! Like something you’d eat in a restaurant. Both the hubbs and children loved it and wanted more. Served with sour cream and guac.

I loved it it tasted so good when I was finished I was so full I will make this next time for dinner

We thoroughly enjoyed this meal. We used shredded chicken instead of steak and added mashed garlic to the veggies. It was mmm mmm good. Topped it with sour cream and salsa and hot sauce.