- 1 tablespoon olive oil
- 2 poblano peppers, diced (about 1 cup)
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1 zucchini, diced (about 1 cup)
- 1 ear corn kernels, removed (about 1 cup)
- 1 cup black beans
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 12 ounces shredded pepper jack or monterey jack cheese
- 8 10- inch tortillas
- Zucchini relish, for serving
-
Heat olive oil on medium high heat. Add diced poblano peppers and a pinch of salt. Stir well then let peppers cook, stirring occasionally, until lightly charred.
-
When peppers are cooked, add garlic, zucchini, corn, and black beans. Sprinkle in cumin and smoked paprika. Stir ingredients well until lightly cooked but still crisp.
-
When vegetables are cooked, remove from heat, transfer into a large bowl, and set aside and let cool.
-
Mix shredded cheese into bowl with vegetables.
-
To assemble quesadillas, lay one tortilla flat on cutting board. Spoon cheese and vegetable mixture onto one half of the tortilla. Fold tortilla in half, over the mixture, and press gently to seal. Repeat with each tortilla and remaining filling.
-
Heat a large, heavy bottomed pan on medium heat. If you want a crisp tortilla, add a bit of oil to the pan. Swirl the oil to evenly coat the pan and heat until shimmering.
-
When pan is hot, lay one to two quesadillas into the pan so they are well spaced but not touching. Lower heat to low and let cook one to two minutes until cheese begins to melt and tortilla is crisp.
-
Flip quesadillas over to crisp the other side. Cook another minute or two.
-
Repeat with remaining quesadillas.
SEASONED SECRET
If tortillas are a little stiff, warm the tortillas before laying assembling the quesadilla. It will help them be more pliable to fold in half.
VEGAN
The vegetarian fajita filling is great for burritos and tacos! You can also use your favorite melting soy cheese to make these quesadillas.
GLUTEN FREE
Use corn tortillas and make mini quesadillas or serve as tacos.
OMNIVORE
You can add whatever kind of additional meat based protein you desire. I would recommend chicken or pork with these fajitas. Be sure the meat is completely cooked before mixing in with the vegetables.
CHECK THE FRIDGE
Have any other vegetables in the fridge? Chop them small and cook them with the other vegetables. Onions, mushrooms, carrots or leafy greens would be great in these vegetarian fajita quesadillas.
FROM SCRATCH
Tortillas made from scratch are a treat! A good tortilla press (<-affiliate!) is quite handy, but a rolling pin works too. If you do go with a tortilla press, be sure to get the big one so you have options on size. You can make corn tortillas or flour tortillas for these fajita quesadillas.