Fajita Quesadillas

Fajita Quesadillas

DHANO923

"I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream."
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Ingredients

25 m servings 552 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
  2. Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
  3. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 21
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Excellent! I did not have leftover steak, but I did make this using flat iron steak that I had marinated in worchestershire sauce, salt, pepper and garlic. These were so simple to make and very ...

we make versions of this all the time. Place the tortilla in a lightly oiled pan and put the stuff on half, fold it over and press down. Add another tortilla and fill half, fold it over. The f...

Quick, easy and delicious. I used chicken breast rather than steak. Grilled them on a quesadilla maker. Served them with 'Quesadilla Jalapeño Spread' and 'Rice Elena', both from AR.

I loved this!! Came together quick. Used leftover Ribeye. Yum!!

Really good! I made this tonight and my husband & I both loved it. I exchanged the steak for black beans to keep it vegetarian and it was great. We topped with salsa, sour cream & guacamole -- s...

I've been making something similar to this, out of leftovers for years and we love them! Nice to have a guideline, extra suggestions and some validation! To the person who wrote, "Missing import...

I used fresh chuck tender steak which I marinated in a blend of 1/4 c veg oil, 1 Tbsp vinegar and a few tablespoons of fajitas seasoning (in ziplock bag for several hours.). We grilled the stea...

I had some leftover steak and some onion, no bell pepper, but I did have some sliced mushrooms. I also used some sliced pepper jack. It held up deliciously to the substitutions, and took this di...

I used this as the base for Johnsonville's (R) Six Ingredient or Less challenge, subbing sausage in a 6 ingredient recipe. I made per the directions, using chopped cooked mild sausage in place ...

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