Fajita Quesadilla Recipe
Choice of sauteed shrimp, steak or chicken with caramelized onions, red peppers, poblano peppers, garlic, tequila, pepper jack cheese and cheddar cheese. Served with sour cream, pico de gallo and guacamole on the side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sides
Method
Preparation
- 1
Prepare the Vegetables
Slice the red bell pepper, poblano pepper, and garlic. Set aside.
- 2
- 3
Sauté the Vegetables
In the same skillet, add a bit of oil if necessary, and add the sliced onions, red peppers, poblano peppers, and garlic. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- 4
Add Tequila
Pour in the tequila and cook for an additional 1-2 minutes until the alcohol evaporates and the flavors meld together.
- 5
Combine Ingredients
Add the cooked protein back to the skillet with the sautéed vegetables, mixing thoroughly. Remove from heat.
Assemble and Cook Quesadilla
- 6
Layer the Quesadilla
On one half of each tortilla, layer the pepper jack and cheddar cheese, followed by the protein and vegetable mix. Top with more cheese before folding the tortilla over.
- 7
Cook the Quesadilla
In a clean skillet over medium heat, place the folded quesadilla and cook for about 3-4 minutes on each side, or until the cheese is melted and the tortilla is golden and crispy.
- 8
Slice and Serve
Remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges. Serve with sour cream, pico de gallo, and guacamole on the side.