Fajita Quesadillas
Ingredients:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of 1 lime
- 2 teaspoons liquid smoke
- 1 packet taco seasoning
- 1 white onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 jalapeno, diced
- 2 cups grated cheddar or monterey jack cheese
- 8 (10-inch) flour tortillas
- Guacamole, salsa, Greek yogurt, sliced jalapenos and cilantro for serving
Instructions:
- Heat olive oil in a large pan over medium heat. Add onion, bell pepper, jalapeno, garlic, lime juice, liquid smoke and taco seasoning to the pan. Cook for 3-5 minutes until veggies are just starting to soften but still have a little crunch. Remove from the heat.
- To make quesadillas in a pan, wipe out that same pan and return to medium heat. Place one tortilla in the pan and spread some of the grated cheese and the veggie mixture and fresh cilantro over it. Cover with another small amount of grated cheese and top with a tortilla.
- Cook 2-3 minutes until the cheese has started to melt, and the underside of the quesadilla is browned. Flip and cook on other side for another 2 minutes or until the cheese is fully melted, and the quesadilla is browned and slightly crispy. Repeat for 3 additional quesadillas.
- To make sheet pan quesadillas, heat the oven to 425 degrees F and grease a half sheet pan.
- Arrange half of the tortillas on the bottom of the sheet pan with the edges of the tortillas hanging over the edges of the pan. Sprinkle about 2/3 of the cheese on the tortillas, top with the veggie mixture and fresh cilantro and top with the remaining cheese. Top with remaining tortillas and fold over the excess tortillas from the bottom to seal it all in.
- Place another sheet pan on top to hold it all together and bake in the oven for 10 minutes. Remove the sheet pan from the top and bake another 10-15 minutes until golden brown. Cut into squares to serve.
- Serve with fresh guacamole, salsa, sliced jalapeños, Greek yogurt and cilantro.