Fajita Quesadillas

Quesadillas are one of my go-to weeknight meal options (and I’m talking plain cheese quesadillas, because I’m super fancy like that). They’re easy to make and so fast, plus everybody loves them. Recently while wandering the freezer aisle of the grocery store I spotted frozen pre-cooked grilled fajita meat. I have to admit I did a little happy dance because I knew in my heart that this was the start of a new and fancier quesadilla— the fajita quesadilla!


Fajita quesadillas are so simple to make and require only a few ingredients. I used homemade tortillas this time around, but usually for the sake of simplicity I just grab a package of store bought tortillas. To assemble the fajitas I like to sprinkle shredded cheese on top of a tortilla.


Then I top the cheese with a sautéed onion and pepper mixture as well as some pre-cooked fajita meat. To finish off the quesadilla I sprinkle on a little more cheese and top it with another tortilla. You can always make half-size quesadillas as well, using only one tortilla per quesadilla instead of two.


Toast each quesadilla on an electric griddle and you are done. A tasty dinner in 30 minutes or less!

Fajita Quesadillas

  • 8 taco size flour tortillas
  • 2 cups shredded cheese (monterey jack or pepper jack recommended)
  • 1 recipe sautéed peppers and onions (recipe below)
  • 1 package frozen pre-cooked grilled fajita meat (steak or chicken)
  • butter or non-stick cooking spray for cooking
  • salsa, sour cream, hot sauce, and/or guacamole for serving *all optional

Heat fajita meat according to package directions. Set aside. To assemble the quesadillas, lay out 4 of the 8 tortillas. Top each tortilla with 1/4 cup of shredded cheese, then layer 1/4 of the fajita veggie mixture over the cheese. Put desired amount of meat over veggies, then top with 1/4 cup more shredded cheese and the remaining tortillas. The easiest way to toast these quesadillas is to heat an electric griddle to 350˚F. Once preheated, melt 1/2 tablespoon of butter on griddle (or spray with non-stick cooking spray). Put 2 of the 4 quesadillas on the griddle at a time, cooking 3-4 minutes per side, or until cheese is melted and tortillas are toasted and golden brown. Serves 4-6.

Sautéed Peppers and Onions

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 1 bell pepper (any color), thinly sliced
  • 1/2 teaspoon salt, plus more to taste if needed
  • 1/8 teaspoon ground black pepper
Heat butter and oil in large skillet over medium high heat. After a few minutes, add the onions to the pan and cook, stirring occasionally for 2-3 minutes. Add the bell peppers and cover. Continue to cook, stirring occasionally, for 3 more minutes. Uncover and cook until onions are golden brown and bell peppers are crisp tender.
Side dish suggestions: refried beans, spanish rice, and/or steamed corn.
Recipe Source: © Amanda Jenks
The Creative Team of Somewhat Simple

The Creative Team of Somewhat Simple

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The Creative Team of Somewhat Simple

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