Fajita Quesadillas
The sizzle of perfectly seasoned fajita vegetables is snugly under wraps with oodles of gooey cheese in this golden, crispy Fajita Quesadilla.
Foto: Barefeet In The Kitchen
Ingredients
- 1 teaspoon light-flavored olive oil
- ½ medium bell pepper, any colors, thinly sliced (about ¼ cup cooked)
- 2 tablespoons thinly sliced sauteed yellow onion (about 1 tablespoon cooked)
- 2 thinly sliced crimini or button mushrooms
- ½ teaspoon taco seasoning
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheddar, pepper jack, monterey jack cheese, or Mexican blend cheese
- 2 teaspoons chopped fresh cilantro
- sour cream
- salsa
- cilantro
Steps
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Warm 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.
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Wipe 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.
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Sprinkle 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.
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When 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.
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Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| light-flavored olive oil | 1 teaspoon | - | - |
| bell pepper | 0.5 medium | - | - |
| thinly sliced sauteed yellow onion | 2 tablespoons | - | - |
| thinly sliced crimini or button mushrooms | 2 | - | - |
| taco seasoning | 0.5 teaspoon | - | - |
| flour tortillas | 2 | - | - |
| butter | 1 teaspoon | - | - |
| shredded cheddar | 0.667 cup | Rp 30.000/170g | Rp 27.896 |
| chopped fresh cilantro | 2 teaspoons | - | - |
| sour cream | - | - | - |
| salsa | - | - | - |
| cilantro | - | - | - |
*Estimated market prices, may vary by region
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