There is no going wrong with Mexican food.  Ever.  I am a Southern California girl, born and raised.  And there is no other place in there world where you can get better Mexican food than here in SoCal.  Well, other than Mexico of course.

Fajitas are my favorite Mexican food dish of all time.  I mean, what is better than listening to that sizzling skillet make its way over to your table, and than diving into a plate full of hot, sizzling, delicious fajitas made with bell peppers, and onions, and topping it all off with a ton of sour cream and guac?  Um. Nothing.  Nothing is better than that.

Fajita QuesadillaI also love making fajitas at home.  But, they are never as good as they are in a restaurant.  No matter what I do.  Some things are just better left to the pros, right?

Fajita quesadillas, on the other hand, can be made quite deliciously at home.  They are quick.  They are easy.  And they remind me of that perfect restaurant fajita dish.  All you have to do is quickly (but carefully!) slice up some bell peppers, some onions, and grate some cheese (or just buy it pre-shredded, like I do!).

These fajita quesadillas are vegetarian, but feel free to grill up some chicken or steak, or even shrimp if you are feeling fancy, and add it right in.  Top them with some sour cream, salsa, and guacamole and you are good to go!

Fajita Quesadilla


  • 8 tortillas
  • 1 red bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 onion, cut into strips
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces Mexican Cheese Blend, shredded
  • optional
  • sour cream
  • salsa
  • guacamole


  1. Heat olive 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 butter and place oiled side down in a skillet over medium heat. Add 4 of the cheese to the tortilla and ¼ of the vegetables on top. Butter one side of a second tortilla and place on top, buttered side up.
  3. Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy.
  4. Repeat with the remaining tortillas.
  5. Cut each quesadilla into four pieces. Top with sour cream, salsa, and guacamole, if desired.
  6. Serve and Enjoy!

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