Fajita Quesadilla Recipe

Prepare vegetables

Slice the onion into 1/4-inch strips. Core and seed the bell peppers and slice into 1/4-inch strips.

Sauté peppers and onions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the onion and peppers, sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground cumin and 1/4 teaspoon smoked paprika. Sauté, stirring frequently, until vegetables are softened and slightly charred at the edges, about 8–10 minutes. Remove from skillet and keep warm.

Warm proteins

If using pre-cooked proteins (birria, chicken, pork, steak), place them in the same skillet over medium heat with remaining 1 tablespoon olive oil. Season lightly with 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Warm until just heated through, 3–5 minutes. If you prefer, toss shredded/ sliced proteins with a few spoonfuls of the sautéed peppers and onions so each protein option is ready to assemble.

Assemble quesadillas

Preheat a large nonstick skillet or griddle over medium heat. Butter one side of each flour tortilla lightly or brush the griddle with a little oil. Lay one tortilla buttered-side-down on the skillet. Sprinkle an even layer of 1/2 cup shredded cheddar and 1/2 cup shredded Monterey Jack over half of the tortilla. Top the cheese with 1/2 cup of the warmed protein of choice (birria OR chicken OR pork OR steak) and a generous 1/4 to 1/3 cup of the sautéed peppers and onions. Add another thin sprinkle (about 2 tbsp) of each cheese over the filling to help it bind. Fold the empty half of tortilla over the filling to form a semicircle.

Cook to golden

Cook the quesadilla 2–3 minutes on the first side, pressing gently with a spatula, until golden brown and the cheese starts to melt. Carefully flip and cook another 1.5–3 minutes until the second side is golden and cheese is fully melted. Reduce heat if tortilla browns too quickly. Transfer to a cutting board and let rest 1 minute before slicing into 3 wedges. Repeat for remaining tortillas and fillings, adding more butter/oil to the skillet as needed.

Combine the diced tomatoes, finely diced white onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Stir to combine and taste; adjust lime and salt as needed. Let rest at room temperature for 10–15 minutes to meld flavors.

Roast poblano (if not pre-roasted)

To roast a poblano: place the whole pepper over a gas flame or under a hot broiler, turning with tongs until blackened all over, about 6–8 minutes. Transfer to a bowl and cover tightly with plastic wrap for 10 minutes to steam; then peel, seed and discard stem.

Make ranch

In a blender or food processor, combine the peeled roasted poblano, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup buttermilk, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Blend until smooth. Taste and adjust seasoning; thin with additional buttermilk 1 teaspoon at a time if you prefer a pourable consistency. Chill in refrigerator at least 15 minutes before serving to let flavors meld.

Place warm quesadilla wedges on plates. Serve with a scoop of pico de gallo and a ramekin of poblano ranch on the side. Garnish with lime wedges and extra cilantro. For birria quesadilla, optionally serve with a small bowl of warm consommé for dipping.