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Fajita Style Quesadillas are sautéed peppers and onions with melted cheese in a crisp tortilla. These are a Tex-Mex twist on a classic, with colorful, crisp- tender veggies sandwiched between oozy, melty cheese, seasoned and cooked to perfection. This will be sure to satisfy your craving for fajitas or quesadillas that is super easy and super fast.
Pair these with a side of Homemade Guacamole, Restaurant Style Salsa and Easy Mexican Rice for a quick anytime meal. These Quesadillas will the spot whether it’s a snack, lunch or dinner!
Fajita Style Quesadillas are sauted peppers and onions with melted cheese in a crisp tortilla.

Quick Fajita Style Quesadillas

This vegetarian version is a perfect combination of what is best about fajitas and quesadillas. Sauted veggies are a traditional staple in fajitas and bring a unique taste and texture to these hand held cheesy beauties. Tortillas smothered with cheese and toasted till golden brown are an irresistible quick satisfying meal. This is taking quesadillas to a whole new level.

Fajita Style Quesadillas are a no-brain-er. Combining Mexican flavors and interchanging ingredients is so easy and always seems to turn out divine.  Peppers and onions are having their moment as  it’s their peak producing time of the year and I can’t think of a better way to use them up.

Fajita Style Quesadilla Ingredients:

With few ingredients these will whip up in no time.

  • Red Pepper: These are slightly sweeter than green peppers and add vibrant color.
  • Green Pepper: Thinly slice the same size as the red pepper for even cooking.
  • Onion: Try a sweet Onion for a more mild flavor:
  • Canola Oil: essential for cooking, can use Olive Oil.
  • Monterey Jack Cheese: I like to shred my own so that it doesn’t have the coating on it which can prevent an even melt.
  • Sour Cream, Salsa, Guacamole, cilantro, lime: These are all optional, but also all exquisite on any Mexican dish.

How to Make Fajita Quesadillas:

There is truly no wrong way to make a quesadilla but here are a few steps.

  1. Saute: In a large skillet over medium-high heat add the onion and peppers and saute stirring constantly until they are just tender but still crisp. Remove from pan and set aside.
  2. Assemble: In the same skillet, coat one side of a tortilla with cooking spray and place oil side down in the pan. This helps to crisp the tortilla and keep it from sticking. Layer cheese followed by vegetables followed by even more cheese. Sandwich the insides with another tortilla, spraying the top again with cooking spray.
  3. Cook: Cook each quesadilla for about 2 minutes on each side, till the insides are melted and the outside is a toasty brown.
  4. Cut: Slice each quesadilla into four pieces and serve with toppings of your choice.

Sauteing vegetables and assembling tortillas and cheese for fajita style quesadillas.

Variations of Fajita Style Quesadillas:

These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.

  • Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar.  For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor.
  • Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal.
  • Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning.
  • Add ins: To mix it up even more you can add in rice, corn and, or beans.
  • Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick

How to Store Quesadillas:

Leftovers of any meal make for quick snacks or meals and these are no exception.

  • Store: Place leftovers in an airtight container in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
  • Freeze: Wrap the quesadillas individually in parchment paper and then place in a freezer safe ziploc bag for up to 3 months.
  • Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside reheat in the oven or toaster oven at 375 for about 10 min. Or for about 10 min in a skillet over medium heat.
Fajita Style Quesadillas are sauted peppers and onions with melted cheese in a crisp tortilla.

More Tempting Fajita Recipes:

If you love fajitas like I think you do, try these other twists on the classic to spice up your menus

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Fajita Style Quesadillas

5 from 1 vote
By: Alyssa Rivers
A fun and delicious twist on quesadillas with fresh ingredients added to taste like a fajita!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings


  • 1 red pepper seeded, halved and cut into thin strips
  • 1 green pepper seeded, halved and cut into thin strips
  • 1 onion halved and cut into thin strips
  • 1 tablespoon canola oil
  • 8 ounces Monterey Jack cheese shredded
  • sour cream salsa, guacamole, cilantro, limes (optional)


  • Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
  • Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add 1/8 of the cheese to the tortilla and 1/4 of the vegetables on top. Add another 1/8 of the cheese and place a second tortilla sprayed with cooking spray on top.
  • Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
  • Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.


Updated on September 8, 2020
Originally Posted on June 26, 2013


Calories: 269kcalCarbohydrates: 6gProtein: 15gFat: 21gSaturated Fat: 11gCholesterol: 50mgSodium: 307mgPotassium: 201mgFiber: 2gSugar: 3gVitamin A: 1478IUVitamin C: 64mgCalcium: 432mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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      1. I slice into strips some chicken breast tenderloins, sprinkle them with salt, a little cumin and chili powder and fry them in a little olive oil for a few minutes. Then mix the strips in with the veggies.

  1. Love Liz too!! Ahh… my family loves quesadillas and fajitas. What a wonderful recipe to put the two together!