What’s for Dinner Wednesday: Fajita Quesadillas

10 Jul
Fajita Quesadilla veggies

I love the look of fresh vegetables when they’re mixed up and cooking!

ORIGINALLY POSTED JANUARY 25, 2012:

Today’s recipe is again, one that I did not grow up with! Imagine that, four recipes in two days, and not one of them was from my childhood! This recipe is a combination of recipes from two different people and it makes a great meal or an appetizer for a football game.

We actually had never had quesadillas at our house until about four years ago or so. Elizabeth had a friend at preschool whose house we used to go to for playdates often. My friend Jody used to make cheese quesadillas a lot when we went over for playdates. (In fact, this past fall I featured my friend Jody’s Butternut Squash Soup, which was also a playdate lunch. And just so you know, my traditional playdate lunch at my house is mac & cheese from a box with chicken nuggets. we were spoiled at Jody’s!)

Anyway….we started making quesadillas at our house on a regular basis. You can put anything in them so we’ve done just cheese, chicken and cheese, tomato/chicken/cheese, peppers/beef and cheese, and we’ve done bbq chicken/onion/cheese. However, on New Year’s Eve this year my sister in law Jessica made us Fajita Quesadillas which had all kinds of peppers, mushrooms, onions and cheese, and they were so fabulous!! We had to try them at home. So last week, we had them.

Cook up some chicken tenders first. Then shred or dice the cooked chicken.

My sister in law and I are both lucky because we both live near an Aldi’s and you can get everything you need for your Fajita Quesadillas at Aldi’s.  The ingredients vary, depending what you’d like in your quesadillas. You need soft flour tortillas, we use the large ones.

This is another meal where I pull out some frozen chicken tenders, so convenient! Cook them up if you’d like chicken in your quesadillas.

While your chicken is cooking, grate a bowl full of cheddar cheese (a block of cheese is usually plenty.) Slice up your veggies and cook them on top of the stove.

We use a countertop griddle to make our quesadillas two at a time.

Once you’ve got your ingredients pre-cooked, you’re ready to begin the last step. Butter your soft flour tortillas on one side and lay it on the griddle, in a frying pan, or use a Quesadilla Maker (which we do actually have also, but we prefer the griddle most of the time because we can make two at a time.)

Butter one side of the top flour tortilla and place it on top of the others on the griddle and flip (we have a big metal spatula for flipping!)

Once both sides are golden brown and the cheese inside is melted, you’re ready to cut your quesadillas into triangles and eat them!

finished quesadillas

Once the quesadillas are golden brown, cut them into triangles and eat!

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3 Responses to “What’s for Dinner Wednesday: Fajita Quesadillas”

  1. jo-lyn January 25, 2012 at 4:16 pm #

    Quesadillas, Fajita’s, Tacos….nom nom nom, all good in my book! I will have to see if I can find a gluten-free shell or better yet, make my own!! =)

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