Fajita Style Quesadillas

I am so excited to introduce you to one of my favorite bloggers, Liz over at Love Grows Wild. I am bringing her aboard The Recipe Critic team as one of my recipe contributors! I have so much love for this girl and I know that you will too. Not only is she probably the sweetest thing you will ever meet, she is amazing at DIY projects and recipes! This girl does it all. She even organizes her grocery list by the aisle. 🙂  We have become good friends through blogging. Liz is so talented and I really am so happy to have her sharing her amazing recipes with us. Let me turn the time over to the beautiful, gorgeous, amazing, talented, perfect, loving, crafty, sweet Liz! How’s that for an intro… hehe 🙂

Hey everyone! You may remember me from my first appearance at The Recipe Critic a few weeks back (did you see the yummy Orange Scones I made?), but if not then let me introduce myself! My name is Liz Fourez, and I write the blog, Love Grows Wild. If you’re looking for delicious new recipes to try and creative projects to beautify your home, then I’m your girl!

I absolutely loved sharing some of my recipes with you during Alyssa’s blog anniversary week, and I am BEYOND thrilled to be a new contributor here at The Recipe Critic! I promise to bring you delicious recipes you’ll want to try again and again, along with some gorgeous photos for you to drool over. Come on, you know you drool on your keyboard over Alyssa’s amazing food!
I love the recipe I’m sharing with you today for 3 reasons: It is fast, inexpensive, and definitely delicious! These Fajita-Style Quesadillas are something everyone in my family enjoys, and I can have dinner on the table in less than 20 minutes!
Fajita style quesadillas in a stack of 4 on a green plate and 2 on a white plate. A bowl of guacamole is beside the plates.
Quesadillas are such a fun thing to make, because you can put almost anything in them. Fajitas, barbecue chicken, or even dessert! Peanut butter and chocolate, anyone? This recipe starts by slicing an onion, red pepper, and green pepper into thin strips and giving them a quick saute in a hot pan just until they are tender but still crisp with tasty little brown bits on them. I like my vegetables to still have some crunch to them when I bite into my quesadilla.
Cooked peppers and onions on a white plate by LoveGrowsWild.com for The Recipe Critic
To assemble the quesadillas, I spray one side of a tortilla with cooking spray and place it sprayed-side down in a warm pan. The cooking spray helps give the tortillas that crunchy, brown surface without adding all the fat of butter! I try to save some calories when I can… especially when I’m about to pile on a mountain of cheese! I prefer to use Monterey Jack and shred it myself, but feel free to use whatever your heart desires! Pepper Jack would be good too if you like things with a little more heat. I add a nice, even layer of cheese to the tortilla, then a layer of the sauteed veggies, then another good layer of cheese, and finally the top tortilla also sprayed with cooking spray. The cheese melts around the veggies, the tortillas get nice and crunchy, and you get VERY hungry!
I personally like to add some chopped cilantro and a squeeze of lime juice inside my quesadilla before adding the top tortilla to give it even more fresh, delicious flavor. If your family is made up of meat-lovers (like my husband) go ahead and add some thinly sliced cooked chicken or beef to your quesadilla too! That’s the beauty of this recipe… you get to make it however YOU like it!
Fajita-Style Quesadillas on a white plate by LoveGrowsWild.com for The Recipe Critic
It sounds like a lot of steps, but these quesadillas really do come together in a matter of minutes! When I’m cooking these for my family, I use my big griddle pan instead of a skillet so I can make 3-4 of them at a time. If you don’t have a griddle pan, just place each quesadilla onto a baking sheet as you finish them and place in a warm oven to keep the cheese melty and delicious until everyone is ready to eat. IF you can them from being eaten that long!
Fajita-Style Quesadillas by LoveGrowsWild.com on a white plate with 2 slices of lime for The Recipe Critic
I’ll see you again here in a few weeks, but until then I hope you’ll visit me at Love Grows Wild and check out my latest projects and recipes!

Fajita Style Quesadillas

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 4 Servings

A fun and delicious twist on quesadillas with fresh ingredients added to taste like a fajita!

Course Appetizer
Cuisine Mexican
Keyword fajita style quesadillas, quesadilla recipes, quesadillas


  • 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)


  1. 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.
  2. 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.
  3. Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
  4. Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.
Nutrition Facts
Fajita Style Quesadillas
Amount Per Serving
Calories 269 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Cholesterol 50mg17%
Sodium 307mg13%
Potassium 201mg6%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 1478IU30%
Vitamin C 64mg78%
Calcium 432mg43%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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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.

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