Steak Fajita Quesadillas

Steak Fajita Quesadillas

Recipe by Maria Vergara


Prep time


Cooking time






  • 453 g steak (1 pound), cooked and cubed

  • 227 g white button mushrooms, sliced

  • 4 large whole wheat quesadilla (tortilla) shells

  • 3 Cloves garlic, crushed

  • 1 tbsp extra virgin olive oil, divided

  • 1 Medium onion, sliced in half moons

  • 1 Medium red pepper, sliced

  • 1 cup grated old cheddar cheese

  • salt and pepper


  • In a frying pan over high heat, add 1 tsp of the olive oil and heat. Once it’s hot, add the mushrooms, onions and peppers. Season with salt and pepper.
  • Sauté until the veggies are slightly charred and have given off their water. Aadd in the garlic, mixing constantly careful to avoid the garlic burn.
  • Transfer to a plate and then wipe the pan clean.
  • In the same pan over medium high heat, heat the olive oil (1/2 tsp each), roll the pan around so the oil is evenly distributed.
  • Add a tortilla shell to the pan, and then drop the heat to medium.
  • Build the quesadilla on one side of the shell only:
  • Evenly spread 2 tbsp of cheddar across the bottom of half the shell.
  • Top the cheese evenly with a quarter of the peppers and mushroom mixture, with salt and pepper.
  • Then, top with a quarter of the steak cubes and then with another 2 tbsp of the cheddar.
  • Gently fold the bare side of the tortilla shell over the toppings; press down gently to ensure the shell stays folded.
  • Then gently flip the quesadilla.
  • Cook for a minute or so, until the bottom of the quesadilla is slightly browned and crispy.
  • Slice into 3-4 evenly sized triangles.
  • Serve with salsa and fat free sour cream.
You might also like

Leave A Reply

Your email address will not be published.