Beef Fajita Quesadillas
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Ingredients
- 4–10” 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
Instructions
- Place 1/2 teaspoon butter in a 10” round skillet with cooking spray and place over medium heat.
- When the butter has melted and the edges begin to bubble, place 1 tortilla down.
- Place 1/2 cup of cheddar on the tortilla leaving a 1/2” edge.
- Next place 1/4 cup of the refried beans on one half of the tortilla (the side closest facing you).
- 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.
- 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.
- Place 1/4 cup of the chopped lettuce and tomatoes on top.
- Using a spatula, gently take the side furthest away from you and fold it up over the toppings.
- Gently use the back of your spatula to press it down. It should be golden brown and shouldn’t require flipping.
- 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.
- Serve with sour cream and guacamole.
Notes
This works awesome with chicken or shrimp fajita meat as well!