February 03, 2015

fajita quesadillas


The flavor of fajitas is my favorite when it comes to Mexican food.  So... after a little tweaking I think I finally came pretty close to figuring it out.  Plus you can use this recipe to make steak, chicken, or tofu fajitas... I just happened to put them in a tortilla this time!

Servings 4-6
Total Time 25 minutes

  • 1/4 cup olive oil
  • 1 tablespoon liquid smoke
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 teaspoon paprika
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cups shredded monterey jack, pepper jack, or cheddar cheese
  • 10-12 corn or flour tortillas
  • 1/2 cup chopped cilantro
  • sour cream, for serving


1.  In a medium skillet (or saucepan if your skillet is dirty... like mine), over medium-high heat, add the olive oil, liquid smoke, worcestershire sauce, salt, pepper, and paprika.  When hot add the pepper and onion, cooking for 10-12 minutes, or until tender.  If they begin to burn, reduce your heat to medium.

2.  In a large skillet (preferably cast iron), over medium heat, add some oil.  When hot place the tortillas around the outside of the skillet with half of the tortilla resting on the skillet side.  Divide 1 cup of the cheese among the tortillas.  Next, add onion and green pepper mixture.  Divide the remaining cheese among the tortillas and then fold to close them..  Cook for 3-4 minutes, or until golden brown, and then flip carefully with a spatula.  Cook for an additional 3-4 minutes, or until golden brown.

3.  Top with cilantro and serve with sour cream and chips and salsa.  Enjoy!!!

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