WE EAT | Fajita Quesadillas
Sometimes we have to get creative. You have to think outside the box and get a little motivated to try something different. While quesadillas are hardly creative, and can’t even technically be called ‘cooking’, it is a super simple, quick and a decently healthy meal to serve any night of the week.
Last weekend we hosted about 40 people for my 30th birthday and with 40 people, there comes 40 mouths and lots and lots of food. We had very little leftover, but what I did over think was the pork loin. I purchased about 2 pounds too many, so here we are, days later still figuring out ways to keep it from going to waste.
You can basically put anything between two tortillas, add some cheese, and it is absolutely delicious.
The least fancy dinner I think I could every make, and it is one of my favorites.
I probably have to give credit where credit is due here.. I had ZERO to do with the making of this meal. I shredded the cheese and sliced the veggies, but the Fireman did all the work.
When it comes to certain meals (egg tacos, waffles/pancakes, spaghetti with red sauce, grilled anything and quesadillas) Jordan usually takes to stand to prepare them.
Its been that way for 10 years and neither of us see that changing any time soon.
Fajita Quesadillas
Seasoning
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
Meat
1lb. meat of choice, cooked and sliced thin
Veggies
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Olive Oil
8 Large (Burrito Size) Flour Tortillas
Cheese (grated Cheddar/jack or Mozzarella)
Toppings:
Fresh Salsa
Sour Cream/Plain Greek Yogurt
Avocado/Guacamole
Heat a heavy skillet over medium-high heat and drizzle in some oil. In a small bowl, combine cumin, chili powder, red pepper flakes, salt, and black pepper. In a large bowl, toss the vegetables together with the seasoning blend to coat. Add the veggies to the warmed skillet and cook them until they’re soft and have nice golden brown pieces. Remove to a plate and set aside.
Place one tortilla in the warmed pan. Sprinkle with cheese and then top with fajita vegetables & meat. Top with another sprinkle of cheese. Place another tortilla over the veggies and meat. Cook the quesadillas for 5-6 minutes per side or until tortillas are golden brown and cheese has melted. Cut into triangles and serve with your favorite toppings!
I made my own seasoning blend, but you can most definitely use a packet of the traditional taco seasoning if that makes it easier. We used thinly sliced grilled pork loin for the meat of this meal, but any meat would do.
Chicken, beef, shrimp, or go vegetarian and skip the meat all together. Beans and veggies or just veggies would be fabulous!
We don’t eat a lot of pork in this house – not for any particular reason. Myself and the girls prefer vegetarian, and Jordan is the meat-eater (enough for all three of us), but choose chicken as our white meat most often. The way Jordan grilled this pork loin though – I cannot wait to share the recipe. It was delicious.
I was nervous how P&J were going to do with the meat part of the quesadillas..
..but when there is ‘sauce’ for dipping, they’ll eat anything. Plain Greek yogurt for the win!
Even picky Parker had several rather large bites. The girls prefer to have their food ‘just like mom and dad’. SO, when we sit down at the table together, and their plate looks much different than ours (i.e. tiny chopped up foods), they start to get curious. Keeping the quesadillas in little triangles made it easier for dipping, too.
Fresh salsa was the other option for dipping this evening. It surprises me how much my kids love salsa. I mean, they are my children, and I eat salsa with a straw, but they love it. LOVE it. When we share a meal at a Mexican restaurant, they get their own bowl to dip.
I knew it was coming eventually. The disassembly of the quesadillas. Always. Always. Always.
Grilled cheese
Quesadillas
Egg taquitos
PB&J
Crackers and cheese
If it is at all possible, my girls (Parker) will take to food apart and then put it back together.
When she starts playing with her food this way, its about that time she’s wrapping up her meal.
Demolished.
Jolie took her quesadilla apart and at the veggies inside. Not surprising at all.
With salsa and yogurt in our hair (and a bell pepper here and there..), we took these birds straight to the bath. There are some meals when a bath is needed immediately after dinner, and this was one of them.
October 9, 2014
My mouth is literally watering right now!
These are totally going on my list to try on Taco Tuesdays 🙂
I love your blog 🙂 The last picture made me smile! I love meals that end with a bath. They are a mess, but so much fun!
– Amanda
I make these quite often and they are soooooooo good.
When do we get to hear about your 30th b-day?
Yummm! Looking forward to making these for my fam! 🙂 How do you come up with all of the yummy recipes you post for your weekly menus and stuff??
What an adorable last pic! Their hair is getting so long!
This looks so so good! Great for a Mexican night!
http://www.madeintheshadeblog.com
I love that you put this as a "We Eat" post! Definitely adding this to the rotation.
Your girls are SO beautiful! And I am SO envious they are already potty trained!!