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!
½lbskirt steak(cooked, sliced into strips ¼-inch thick strips)
½cupMexican cheese blend(shredded)
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Instructions
Pour the 2 tablespoons of extra virgin olive oil into a cast iron skillet (or another heavy-bottomed pan) and heat overmedium-high.
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.
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.
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.
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.