Fajita Quesadillas

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

📝 Ingredients

• 1 teaspoon light-flavored olive oil
• 1/2 medium bell pepper, any colors, thinly sliced (about 1/4 cup cooked)
• 2 tablespoons thinly sliced sauteed yellow onion (about 1 tablespoon cooked)
• 2 thinly sliced crimini or button mushrooms
• 1/2 teaspoon taco seasoning
• 2 flour tortillas
• 1 teaspoon butter
• 2/3 cup shredded cheddar, pepper jack, monterey jack cheese, or Mexican blend cheese
• 2 teaspoons chopped fresh cilantro
• sour cream
• salsa
• cilantro

👨‍🍳 Instructions

1. 1--- Cook the Vegetables ---
2. 2Warm 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.
3. 3--- Make the Quesadilla ---
4. 4Wipe 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.
5. 5Sprinkle 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.
6. 6When 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.
7. 7Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.