Beef Fajita Quesadillas

  • Author: The Kitchen Whisperer

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  • 410” round tortillas
  • 2 cups leftover Beef Fajita meat and veggies, warmed *see note
  • 1 cup refried beans, warmed
  • 2 cups sharp cheddar
  • 1 cup lettuce, chopped
  • 1 cup cubed tomatoes, strained
  • 2 teaspoon butter
  • Sour cream
  • guacamole


  1. Place 1/2 teaspoon butter in a 10” round skillet with cooking spray and place over medium heat.
  2. When the butter has melted and the edges begin to bubble, place 1 tortilla down.
  3. Place 1/2 cup of cheddar on the tortilla leaving a 1/2” edge.
  4. Next place 1/4 cup of the refried beans on one half of the tortilla (the side closest facing you).
  5. Place 1/2 cup of the fajita meat and veggies on top of the beans. Again, you only want to cover half of the tortilla as you’ll be folding this over.
  6. Cook for 2-3 minutes or until the edges start to crisp and get slightly browned. If it gets browned too fast, reduce the heat to medium-low.
  7. Place 1/4 cup of the chopped lettuce and tomatoes on top.
  8. Using a spatula, gently take the side furthest away from you and fold it up over the toppings.
  9. Gently use the back of your spatula to press it down. It should be golden brown and shouldn’t require flipping.
  10. Cook for 30 seconds or until the cheese starts to melt. If you need to flip it, use a wide spatula and a free hand (watch as it will be hot) and working fast, flip it.
  11. Serve with sour cream and guacamole.


This works awesome with chicken or shrimp fajita meat as well!

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