Recipes and Cooking Fajita-Style Quesadillas 3.8 (670) 11 Reviews The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2001 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 8 mins Total Time: 28 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ medium red or green sweet pepper, seeded and cut into bite-size strips ½ medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoon vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray ½ cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional) Directions In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges. Blaine Moats Tips *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Nutrition for 2 servings Make this a heartier meal instead of an appetizer by simply serving two instead of eight. Each person would get one whole quesadilla.Nutrition analysis per 2 servings: 263 calories, 10 g protein, 22 g carbohydrate, 15 g total fat (6 g sat. fat), 25 mg cholesterol, 3 g fiber, 3 g total sugar,30% Vitamin A, 75% Vitamin C, 161 mg sodium, 24% calcium, 6% iron Tip Add cooked beans, chicken, shrimp, or your other favorite protein to these quesadillas for a heartier meal. Rate it Print Nutrition Facts (per serving) 61 Calories 4g Fat 5g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 61 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 6mg 2% Sodium 41mg 2% Total Carbohydrate 5g 2% Total Sugars 1g Protein 2g Vitamin C 11.2mg 56% Calcium 60.6mg 5% Iron 0.2mg 1% Potassium 54mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.