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Looking for a quick and delicious dinner? Try this fajita veggie quesadilla recipe made with your favorite seasonal vegetables and a homemade fajita seasoning recipe. You can also use these fajita veggies on nachos, in a burrito bowl, in tacos or on taco salad.
We just harvested the first summer squash from our garden. One of my favorite ways to serve squash is in fajita veggie quesadillas.
These are one of my favorite quick and easy, veggie packed meals. A veggie quesadilla is delicious for lunch or dinner on Meatless Monday, Taco Tuesday or any day of the week.
This was a great recipe to make with my new Rachael Ray Create Delicious cookware collection from POTSANDPANS.com.
I’m in love with the color and the practicality of this set, which also included Rachael Ray’s EVOO Bottle, 2-Piece Lazy Tool Set and a Garbage Bowl.
Make sure you enter the giveaway at the end of this post for your chance to win a set of this gorgeous nonstick, hard anodized cookware. The pans have silicon handles and the anodized coating is two times harder than stainless steel and oven safe to 400 degrees.
I think Rachael would approve of this veggie quesadilla recipe. It’s definitely a 30-minute meal. If you make the fajita vegetable filling ahead of time, which I sometimes do, it’s more like a 5- or 10-minute meal, depending on how many quesadillas you have to make.
I love the versatility of this recipe because I can use whatever vegetables we have on hand from the grocery, garden or farmer’s market. Squash, onions, peppers, mushrooms and corn are some of our favorites.
You can also use pre-packaged fajita seasoning to flavor the vegetables, but I think you’ll really like the homemade fajita seasoning recipe I’ve included. What you don’t use for this vegetarian quesadilla recipe, you can can store in the pantry for other Tex-Mex meals.
How to Make Veggie Quesadillas
Start out by chopping your vegetables. The thinner you slice them, the quicker they’ll cook. I love having Rachael Ray’s Garbage Bowl® next to my cutting board when I’m prepping meals. It means fewer trips to the trashcan!
For this recipe, I used a summer squash, a Vidalia onion, mushrooms and a red bell pepper.
Add a little EVOO (extra virgin olive oil) to a skillet over medium heat and add the onion and peppers. Saute for a couple of minutes before adding the squash.
Next, add the squash and saute until it begins to soften and turn translucent.
Finally, add the mushrooms and saute for a few more minutes, until the mushrooms are brown and softened. (How cool is that lazy tools set spatula that clips right on the edge of the pan? No need for a spoon rest.)
Once the veggies are cooked, sprinkle a few tablespoons of fajita seasoning over them and add some water. Stir to combine, then reduce heat to medium-low and simmer for about 5 minutes until the sauce has thickened.
Remove the vegetables from the heat and allow to cool for a few minutes before making the fajita quesadillas.
To make each veggie quesadilla, melt some butter in a skillet over medium heat.
Lay a flour tortilla in the pan. Add a layer of thin shredded cheese to one side of tortilla, then top with a layer of fajita vegetables and another layer of cheese. Be careful not to overfill.
Fold the tortilla over to form a half moon, then press to close.
Cook for about three minutes, until golden brown, then flip and cook for another three minutes, until golden. I love the flared rim on the Rachael Ray Create Delicious skillet that makes it easy to slide the finished veggie quesadilla onto a plate.
Repeat for the remaining quesadillas. As your pan heats up, you may find it helpful to turn the heat down just a tad so that the quesadillas don’t brown too quickly. They should be golden brown on the outside, and the cheese inside should be completely melted.
This recipe makes four large veggie quesadillas using burrito-sized flour tortillas. You can also use smaller tortillas. You won’t use all of the homemade fajita seasoning recipe for these quesadillas. You can store any leftovers in an airtight container in the pantry.
Can I freeze these veggie quesadillas?
You definitely can. Once you’ve made the vegetarian quesadilla recipe, slice each into quarters and allow to cool. Wrap each wedge individually in plastic wrap or place in a freezer-safe container with freezer paper between them so they’re easy to separate once frozen.
To reheat, just zap the quesadillas in the microwave. (Times will vary depending on your microwave wattage.) You can also place them on a cookie sheet and reheat in the oven at 300 degrees for about 10 minutes. You can also reheat frozen quesadillas in an air fryer.
Can I use the vegetable fajita filling for other recipes?
Yes! These fajita-seasoned vegetables are delicious on nachos or in tacos. If you have leftovers after making the veggie quesadilla recipe, you can also add them to a burrito bowl or a taco salad.
Can I use other vegetables to make a veggie quesadilla?
That’s the beautify of this recipe. You’re free to use any combination of vegetables you like, including squash, onions, peppers, tomatoes and corn. You can also add shrimp, chicken or beef to the recipe if don’t want a meatless meal.
Can I use corn tortillas or whole wheat tortillas to make quesadillas?
Again, the answer is yes. The texture will be different when you substitute corn or whole wheat tortillas for flour tortillas. But use whatever you have on hand. Be mindful, too, that corn tortillas might be slightly smaller than flour tortillas, so it might be easier to sandwich the quesadilla filling between two corn tortillas rather folding over the tortilla.
I haven’t tried freezing quesadillas made with corn tortillas. I’m afraid they might get a little soggy when you try to reheat them. If anyone has tried this, let me know how it works out for you.
How should I store homemade fajita seasoning recipe?
I keep mine in a mason jar in the pantry. Any airtight container will work, though. It should keep for months in the pantry.
- 1 Tablespoon extra virgin olive oil
- 1 summer squash thinly sliced
- ½ Vidalia onion thinly sliced
- 6 ounces mushrooms sliced
- 1 bell pepper sliced
- 2 Tablespoons fajita seasoning
- ¼ cup water
- 4 teaspoons butter
- 4 flour tortillas
- 2 to 3 cups shredded Mexican cheese blend
- 3 teaspoons chili powder
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sugar
- ¼ teaspoon cayenne pepper
- 1 Tablespoon cornstarch
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Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, sugar, cayenne pepper and cornstarch in a jar. Shake to mix thoroughly.
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Add extra virgin olive oil to a skillet over medium heat. Once the pan is hot, add the onion and peppers and saute for 3 minutes.
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Next, add the squash and saute until it begins to soften and turn translucent, about 2 to 3 minutes
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Finally, add the mushrooms and saute for a few more minutes, until the mushrooms are brown and softened.
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Once the vegetables are cooked, sprinkle a 1 to 2 tablespoons (depending on taste preference) of fajita seasoning over them.
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Add 1/4 cup of water and stir to combine, then reduce heat to medium-low and simmer for about 5 minutes until the sauce has thickened.
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Remove the vegetables from the heat and allow to cool for a few minutes before making the fajita quesadillas.
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To make the quesadillas, melt 1 teaspoon of butter in a skillet over medium heat.
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Place a flour tortilla in the pan. Add a layer of thin shredded cheese to one side of tortilla, then top with a layer of fajita vegetables and another layer of cheese. Be careful not to overfill.
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Fold the tortilla over to form a half moon, then press to close.
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Cook for about three minutes, until golden brown, then flip and cook for another three minutes, until crisp and golden.
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Repeat for remaining quesadillas. As your pan heats up, you may find it helpful to turn the heat down just a tad so that the quesadillas don't brown too quickly. They should be crispy and golden brown on the outside, and the cheese inside should be completely melted.
Pin This! Fajita Veggie Quesadilla Recipe
Don’t forget to enter for a chance to win your own set of Rachael Ray Create Delicious cookware. Five winners will receive a prize. Open to US residents only aged 18 and over. Giveaway ends July 4, 2019.
You may enjoy these other squash recipes:
Mushroom & Squash Vegetable Pasta Salad
Happy Independence Day 2019! The giveaway cookware is so pretty, and looks so practical. What a thrill it’d be to win them. Thanks for the giveaway & God bless America.