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Vegetable Fajita Quesadillas

Vegetable Fajita Quesadillas are full of fresh peppers, mushrooms, and tomatoes, then grilled up for a delicious healthy meal!

Course Main Course
Cuisine Mexican
Keyword vegetable fajita quesadillas
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

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

Instructions

  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 ¼ cup mozzarella and ¼ cup pepper jack on top. Then add half of the sauteed vegetables. Then top with ¼ cup mozzarella and ¼ 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.
  • Serves 4 people- 4 wedges each or half of the large quesadilla.
  • First published in May 2015. Updated October 2023.