I had a lot of fajita leftovers from a steak fajita dinner I made. While the fajitas were good, I wanted to try to do something different. I love quesadillas and thought the leftovers from the fajita dinner would make a great filling. I was very pleased with how well this turned out. I love melted cheese!
- 4 flour tortillas
- 1/4 inch sliced cheddar cheese, enough to cover two tortillas
- Fajita steak, sliced thinly and then cut into very small bite sized pieces, amount to taste for the quesadillas
- Fajita onions and peppers, amount to taste for the quesadillas
- Vegetable oil spray
Cast iron skillet that the tortillas fit in, spatula, three plates, knife or kitchen sheers
- Put two of the tortillas onto two of the plates.
- Lay the cheese out on two tortillas so it covers most of the tortillas. Leave about 1/2 around the edge without cheese.
- Turn the heat to medium high, put the cast iron skillet on the heat.
- Spray the skillet with vegetable oil.
- When the skillet is hot, heat up the steak, onions and peppers in the skillet. They just need to be warmed. Remove to an empty plate.
- Carefully slide one of the tortillas with cheese from the plate onto the hot skillet, cheese side up.
- Add the steak, onions, and peppers evenly across the cheese.
- Top with a tortilla without cheese.
- After the cheese starts to melt and the bottom tortilla has browned, flip the quesadilla with the spatula.
- After the former top tortilla browns, you can use the spatula to remove it to the empty plate or you can left the pan and slide the quesadilla from the pan onto the plate.
- Lightly spray the skillet with vegetable oil.
- Repeat steps 6 to 9 for the second quesadilla.
- Cut the quesadillas into quarters.
- Serve with a side of salsa or guacamole.
You can use different leftovers to make quesadillas.
You can also use a non-stick skillet to make quesadillas.