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veggie quesadilla cut in wedges and topped with sliced jalapenos on a wooden board

Fajita Veggie Quesadillas with Homemade Fajita Seasoning

Looking for a quick and delicious dinner? Try this flavorful fajita veggie quesadilla recipe made with your favorite seasonal vegetables and a homemade fajita seasoning recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 425 kcal

Ingredients
  

For the Quesadillas

  • 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

For the Fajita Seasoning Recipe

  • 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

Instructions
 

To Make the Fajita Seasoning

  • Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, sugar, cayenne pepper and cornstarch in a jar. Shake to mix thoroughly. 

To Make the Quesadilla Filling

  • 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. 
  • Next, add the squash and saute until it begins to soften and turn translucent, about 2 to 3 minutes
  • Finally, add the mushrooms and saute for a few more minutes, until the mushrooms are brown and softened. 
  • Once the vegetables are cooked, sprinkle a 1 to 2 tablespoons (depending on taste preference) of fajita seasoning over them. 
  • 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.
  • Remove the vegetables from the heat and allow to cool for a few minutes before making the fajita quesadillas.

To Make the Quesadillas

  • To make the quesadillas, melt 1 teaspoon of butter in a skillet over medium heat.
  • 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.
  • 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 crisp and golden. 
  • 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.

Nutrition

Calories: 425kcalCarbohydrates: 30gProtein: 18gFat: 26gSaturated Fat: 13gCholesterol: 63mgSodium: 1829mgPotassium: 530mgFiber: 3gSugar: 9gVitamin A: 2515IUVitamin C: 49.2mgCalcium: 421mgIron: 2.6mg
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