Quesadilla with Fajita Veggies

Southwestern style food is one of my favorites–especially since there are rarely eggs, nuts, or seafood involved. Quesadillas make for a quick and easy clean meal that’s great if you’re on the go.  The spicy seasonings gives the dish some pizzazz while cilantro offers a fresh flavor. If you’re looking for a super simple, gluten-free, vegetarian, Southwestern entrée, this should hit the spot!

Servings: 2


2 Trader Joe’s corn tortillas

1/4 cup refried beans

1/2 cup shredded colby-jack cheese

1/4 cup fresh chopped cilantro

4 mini sweet peppers or 1 bell pepper

1 medium yellow onion

1 Tbs. olive oil

Penzeys Fajita Seasoning

Penzeys Ancho Chili Pepper

Penzeys Medium Hot Crushed Red Pepper


Set the tortillas, side by side and spread half of the refried beans on each tortilla. I prefer using Trader Joe’s corn tortillas because they only have three ingredients. On one of the tortillas, sprinkle the cheese and half of the cilantro. (I prefer to grate my own cheese because shredded cheese often contains added ingredients to inhibit mold and prevent caking.)Then, season to taste with the fajita seasoning, ancho chili pepper, and crushed red pepper. Of theses three spices, the crushed red pepper is the only one with heat–the other two are quite mild. Place the second tortilla bean-side down on the first. Put the quesadilla in a small frying pan and set aside.

Chop the onion and peppers and set aside. In a medium frying pan, add the olive oil and place over low-medium heat. After allowing the olive oil to warm up slightly, add the onions. Once the onions are beginning to look slightly translucent, add the peppers and remaining cilantro. Season to taste with the fajita seasoning, ancho chili pepper, and crushed red pepper. Stir periodically.

On another burner, place the quesadilla on low-medium heat.  When the cheese begins to melt, flip it over and continue cooking for another few minutes. When the tortilla is slightly golden brown and crispy, turn off the burner. The veggies will be done when the onions are translucent and the peppers are no longer crispy.

Tip: Try adding grilled chicken, taco meat, or black olives for some extra pizzazz!

Enjoy with your favorite salsa and garnish with cilantro. Serves two.


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