Veggie Fajita Quesadillas


  • 4 flour or whole wheat tortillas (10 inches)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded pepper jack cheese
  • 2 cups chopped mushrooms
  • 2 green peppers , seeded and sliced thinly
  • 1 yellow onion , sliced thinly
  • 1 lime , cut into 4 wedges
  • greek yogurt or sour cream for topping


  1. In a large skillet over medium high heat, spray nonstick spray and add mushrooms, onions, and peppers. Saute for 4-5 minutes, stirring frequently, until cooked through; set aside. Wipe skillet out.

  2. Spray skillet again with nonstick spray, place 1 tortilla in the bottom of the skillet, add 1/4 cup mozzarella and 1/4 cup pepper jack on top. Then add half of the sauteed vegetables. Then top with 1/4 cup mozzarella and 1/4 cup pepper jack, set 2nd tortilla on top. Place skillet on stovetop, over medium heat**. Allow to cook 4-5 minutes, over medium heat, then carefully flip to other side. Cook 3-4 additional minutes or until crisp and the cheese is melted. Remove and set on a wire rack. Repeat previous steps for second quesadilla.

  3. Slice the tortillas into 8 slices, like a pizza. Squeeze lime over top; serve 4 wedges per person, topped with optional garnishes.

Recipe Notes

**Cook over medium heat, not high. If you cook over high the tortilla will crisp up much too fast and the cheese will not melt.
Served 4 people, 4 wedges each or half of the large quesadilla.