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Veggie Fajita Quesadillas get all their flavor from vegetables cooked over high heat, for a seriously delicious char. Say hello to your new favorite lunch.



Total time

20 minutes


  • 1 green bell pepper
  • 1 red bell pepper
  • 1 red onion
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ teaspoon garlic powder
  • salt (to taste)
  • pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack Cheese
  • 8 flour tortillas (large)
  • salsa
  • sour cream


  1. Remove seeds from peppers and slice into thin strips. Peel onion and slice into thin slices. In a large pan, heat oil and butter until melted. Add vegetables and cook over high heat, stirring frequently. Cook until vegetables are slightly softened and charred, about 5 minutes. Season with garlic powder, salt and pepper, to taste. To make the quesadillas, evenly divide cheeses among 4 tortillas. Top with fajita veggies and remaining 4 tortillas. Cook quesadillas in a hot frying pan or griddle, until golden brown and cheese is melted, about 2 minutes per side. Cut into wedges and serve with salsa and sour cream, if desired.
  2. View the recipe instructions at

Contains allergens
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