Veggie Fajita Quesadillas get all their flavor from vegetables cooked over high heat, for a seriously delicious char. Say hello to your new favorite lunch.
Today I have for you veggie fajita quesadillas. They are so yummy I could probably eat them every day! I’ve taken regular quesadillas which we all know and love – tortillas and cheese – and jazzed them up with fajita vegetables.
I love making a huge pan of fajita veggies and using them throughout the week. They’re so good with beef or grilled chicken tacos, as a topping for fajita rice burrito bowls, or mixed with smoked sausage served over mashed potatoes.
Plus, they couldn’t be easier to make. Simply sauté sliced vegetables until they’re sizzling and a bit charred. All the vegetables will be transformed into even deeper flavors. Season with salt and pepper to taste and you’re good to go!
There are so many ways you can use these sautéed vegetables, but one of my favorites is definitely in these veggie fajita quesadillas. They’re quick, easy and oh-so-tasty!
Usually I stick to the basics (bell peppers and onions), but my friend makes amazing fajitas using zucchini and mushrooms as well. It’s a great way to add extra nutrients, especially for picky eaters.
We don’t eat a lot of meat around here, but you can also add chicken or steak if you’d like more protein. I like to serve these with salsa and sour cream for dipping.
As far as the tortillas go, you can use flour or corn. Flour tortillas are more popular, but I also love the flavor of corn!
As for cheese, I always recommend shredding your own for the best flavor and most gooey melt. You can use whatever cheese you like. I used a mix of Monterrey Jack and cheddar. Chihuahua cheese is also one of the best melting cheeses if you can find it.
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