These fajitas quesadillas are quick and easy to make, loaded with delicious flavor, and ready to serve in under 30 minutes! It's the perfect weeknight dinner to make that will satisfy your family's Mexican-food cravings! Serve with a dollop of sour cream, salsa, or guacamole and your family's favorite Mexican side dishes for the ultimate family dinner!
Easy Fajita Quesadillas Recipe
If you're a fan of Mexican cuisine, you've probably tried a quesadilla or two at a Mexican restaurant in your lifetime! They're not only incredibly flavorful, but they are also very easy to make at home, whether you're cooking for yourself or needing a quick weeknight family dinner!
This fajita quesadilla recipe is a mouth-watering combination of juicy steak, sautéed peppers and onions, shredded cheese, and crispy tortillas. It's the perfect way to transform any leftover steak into a Mexican-inspired meal your family will love!
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If your family loves quesadillas as much as my family does, then you have to check out my prime rib quesadillas, air fryer quesadillas, and corn tortilla quesadillas! You can even make these easy breakfast quesadillas to start your day off right!
🥘 Fajita Quesadillas Ingredients
This recipe only requires a handful of simple ingredients in order to make a delicious dinner your family will love! You might even have most of them in your fridge or pantry already.
- Olive Oil - 2 tablespoons of olive oil (extra virgin, divided).
- Onion - ½ large white onion (sliced).
- Green Bell Pepper - ½ medium green bell pepper (sliced).
- Salt - ⅛ teaspoon of salt (to taste).
- Flour Tortillas - 4 flour tortillas.
- Skirt Steak - ½ pound of skirt steak (cooked, sliced into strips ¼-inch thick strips).
- Mexican Cheese Blend - ½ cup Mexican cheese blend (shredded).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Fajita Quesadillas
These delicious steak fajita quesadillas are incredibly easy to make, especially if you have made quesadillas before! Take out a cast iron skillet, wooden spoon, measuring utensils, a small mixing bowl, and a silicone spatula set to begin!
This recipe will make approximately 4 servings! You can easily scale up or down the ingredients as needed.
- Heat oil. Pour the 2 tablespoons of extra virgin olive oil into a cast iron skillet (or another heavy-bottomed pan) and heat over medium-high.
- Saute veggies. Saute and stir the ½ large sliced white onion and ½ medium sliced green peppers once the oil is hot for about 5-10 minutes or until the onions are soft. Season the veggie mixture with ⅛ teaspoon of salt to taste, then remove from the pan and set aside in a bowl.
- Build quesadilla. Brush one side of the 4 flour tortillas with olive oil, then place the tortilla oil side down in the same cast iron skillet. Sprinkle ½ of the cooked steak, ½ of the onion and pepper mixture, and ½ of the Mexican cheese blend on top of the tortilla in even and smooth layers.
- Cover and seal. Cover with a second tortilla oil side up on top of the cheese layer and then use a spatula to gently press down to seal.
- Cook and serve. Cook your fajita quesadilla for 3-4 minutes per side or until the cheese melts and both tortillas are browned. Repeat with the remaining quesadilla. Cut each quesadilla into wedges and serve immediately.
I like to serve these quesadillas with some sour cream, pico de gallo, and a scoop of fresh guacamole! For some delicious side dish ideas, take a look at my post on what to serve with quesadillas. Enjoy!
💭 Angela's Tips & Recipe Notes
- You can use your favorite colored bell pepper in place of the green bell pepper if you like or use a combination!
- If you prefer a spicier quesadilla, you can add in some crushed red pepper when you season the vegetables.
- I used skirt steak for this fajita quesadilla, but you also use a delicious flank steak too!
- Make sure to press the quesadilla with a spatula so that it will stick together and flip easier. You may also use 1 quesadilla at a time and fold it like an omelet.
🥡 Storing & Reheating
Let your quesadilla completely cool then store it in an airtight container in the fridge for up to 5 days. Store any leftover fajita quesadillas in a heavy-duty storage bag and freeze them for up to 3 months.
Reheating Fajita Quesadillas
Reheat your fajita quesadillas on a baking sheet in the oven at 350°F (175°C) for 10 minutes or until the quesadillas are heated through to your preferences. Alternatively, you can heat them in the microwave in 30-second increments or for up to 1-2 minutes.
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❓ FAQ
Absolutely! If you prefer your quesadillas to have chicken, ground beef, or shrimp, you can use those instead! Make sure that your protein is sliced or chopped thin enough and placed in an even layer so that the tortillas can stick together. This will help when you are ready to flip the quesadilla so that it doesn't fall apart. You can just use veggies too if you prefer!
You will want to cook your quesadilla for 3-5 minutes or until the bottom tortilla is browned. Then you can flip and cook for another 3-5 minutes to brown the other side. You'll know when your quesadilla is ready to serve when the cheese has melted and the tortillas are stuck together.
If your quesadilla fell apart when you flipped it, this could be due to a few different reasons. You may have overstuffed the tortilla with too many ingredients. Also, the cheese is the glue of the quesadilla, so you can try placing some cheese as the first layer as well as using cheese as the final layer before covering it with the second tortilla. This will help hold everything together. Finally, it's really important to press the two tortillas together with your spatula to seal them.
😋 More Mexican-Inspired Dishes To Try
- Elotes - Mexican corn is the perfect side dish to make with these quesadillas!
- Shrimp Fajitas - Succulent shrimp is seasoned with my homemade fajita spice blend and then topped with delicious and bright vegetables!
- Ground Beef Tacos - These ground beef tacos are perfect to make for taco Tuesdays, plus you can dress them up however you'd like!
- Taco Bell Mexican Pizza - This knock-off recipe is incredibly easy to make and tastes better than the fast food version!
- Mexican Rice - This Mexican rice recipe has just the right amount of heat and tomato flavor!
- Fresh Pineapple Salsa - Make this wonderfully delicious salsa to top your tacos or scoop it up with some tortilla chips as an appetizer!
📋 Recipe
Fajita Quesadillas
Ingredients
- 2 tablespoon olive oil (extra virgin, divided)
- ½ large white onion (sliced)
- ½ medium green bell pepper (sliced)
- ⅛ teaspoon salt (to taste)
- 4 flour tortillas
- ½ lb skirt steak (cooked, sliced into strips ¼-inch thick strips)
- ½ cup Mexican cheese blend (shredded)
Instructions
- Pour the 2 tablespoons of extra virgin olive oil into a cast iron skillet (or another heavy-bottomed pan) and heat over medium-high.2 tablespoon olive oil
- Saute and stir the sliced onion and green peppers once the oil is hot for about 5-10 minutes or until the onions are soft. Season the veggie mixture with salt to taste, then remove from the pan and set aside in a bowl.½ large white onion, ⅛ teaspoon salt, ½ medium green bell pepper
- Brush one side of the flour tortillas with olive oil, then place the tortilla oil side down in the same cast iron skillet. Sprinkle ½ of the cooked steak, ½ of the onion and pepper mixture, and ½ of the Mexican cheese blend on top of the tortilla in even and smooth layers.4 flour tortillas, ½ lb skirt steak, ½ cup Mexican cheese blend
- Cover with a second tortilla oil side up on top of the cheese layer and then use a spatula to gently press down to seal.
- Cook your fajita quesadilla for 3-4 minutes per side or until the cheese melts and both tortillas are browned. Repeat with the remaining quesadilla. Cut each quesadilla into wedges and serve immediately.
Equipment You May Need
Notes
- You can use your favorite colored bell pepper in place of the green bell pepper if you like or use a combination!
- If you prefer a spicier quesadilla, you can add in some crushed red pepper when you season the vegetables.
- I used skirt steak for this fajita quesadilla, but you also use a delicious flank steak too!
- Make sure to press the quesadilla with a spatula so that it will stick together and flip easier. You may also use 1 quesadilla at a time and fold it like an omelet.
- To store: Let your quesadilla completely cool then store it in an airtight container in the fridge for up to 5 days.
- To freeze: Place any leftover fajita quesadilla in a heavy-duty storage bag and freeze for up to 3 months.
- To reheat: Reheat your fajita quesadillas on a baking sheet in the oven at 350°F (175°C) for 10 minutes or until the quesadillas are heated through to your liking. Alternatively, you can heat them in the microwave in 30-second increments or for up to 1-2 minutes.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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