Best Cheese Crusted Fajita Veggie Quesadillas Recipes

CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY

Steps:

• Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
• Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
• In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
• Enjoy!

VEGGIE FAJITA QUESADILLAS

Steps:

• Heat the oil in a large skillet, over medium-high heat. Once hot, add the mushrooms, poblano peppers, and onions. Saute the veggies until the onions are translucent and the mushrooms begin to brown, or about 5-7 minutes.
• Sprinkle the salt over the veggies. Add the garlic cloves, and saute for another 1-2 minutes until fragrant.
• Turn off the heat, and gently stir the spinach into the veggie mixture until slightly wilted. Squeeze the lime juice over the veggies.
• Assemble the quesadillas: Spread some of the shredded cheese over one half of each tortilla. Evenly distribute the veggie mixture over the top of the cheese layer. Add another layer of cheese over the veggies. Fold the other side of each tortilla over the veggies and cheese.
• Heat the skillet again (wipe it out, if needed), or use a griddle for this next step. Brush one side of the quesadillas with a small amount of oil. Place the oiled side of the quesadillas down in the hot skillet, and cook for 2-3 minutes, until golden and crispy. Before flipping, brush the other side of the quesadillas with oil. Flip the quesadillas and cook for 2-3 minutes, until golden and crispy.
• Serve warm with guacamole, salsa, and/or sour cream.

THREE CHEESE VEGGIE QUESADILLAS

Steps:

• In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
• In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
• Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

ROASTED VEGGIE QUESADILLAS

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.