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5 from 2 votes

Make Beef Fajita Quesadilla

Quesadilla comes in many forms from traditional to Tex-Mex. You can add whatever the hell you want chicken, beef, shrimps, veggies, and fish I guess. Around here the insides are kept simple and plops of goodness like guacamole, pico, and salsa hit the outer area of the quesadilla. The art of flipping the disk makes it less miserable to me and keeps me coming back. I hope to explain in normal people speak below. Dinner for one or two.
Course Appetizer, Main Course
Style Texan, TexMex
Prep Time 15 minutes
Cook Time 20 minutes
Fajita Grilling 30 minutes
Servings 2
Calories 1069kcal
Author Shawn

Ingredients

  • 1 lb beef fajita (cubed and grilled to your preference)
  • 8 oz tortillas (4 flour 6")
  • 6 oz sliced mushroom
  • 1 cup colby cheese (shredded)
  • 2 tbs butter (stick)

Instructions

  • Grill fajitas and cube them. Prep anything else going in (mushrooms in this one)
  • Get your best 6” + pan heated to medium low 250° to 300°
  • Hot pan cold butter = less to non-stick.
  • Peel the paper down about 1-2” so you can apply butter to hot pan.
  • If using raw tortillas you’ll need to cook them 1st.
  • Rub stick of butter to lightly cover bottom of pan.
  • Place tortilla in pan and leave of cheese over it.
  • Add your fix’ns, beef and mushrooms evenly.
  • Add another layer of cheese.
  • Too much cheese can make a difficult flip be careful. Just say’n.
  • Finally add another tortilla.
  • Let cook for 4-5 minutes. Check at 3 by lifting a side to look under or cheese melting on 1st layer is a good indication.
  • When ready to flip quesadilla place the beveled side of the saucer on top of the quesadilla.
  • The Art of the flip starts. Caution Hot:
  • Left hand holding the pan handle.
  • Five fingers holding down the saucer slightly pushing down the quesadilla.
  • In one motion, flip the pan over where you now have the saucer on the tips of your fingers. Like a waiter carrying out food.
  • Set the saucer with the half cooked quesadilla on counter.
  • Re-butter the pan back on heat.
  • Carefully take the saucer of quesadilla and slide it into the pan raw or uncooked side down.
  • Let cook again 4-5 minutes to finish melting the cheese that was original on top.
  • When cheesy you can usually slide the quesadilla on a plate or flip back on to saucer like above.
  • When serving I cut it in four’s to get four triangles and add the guacamole, pico, sour cream, salsa etc...
  • Thank you for reading my Ted Talk.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Make Beef Fajita Quesadilla
Amount Per Serving (355 g)
Calories 1069 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 29g181%
Cholesterol 236mg79%
Sodium 1432mg62%
Potassium 1190mg34%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 7g8%
Protein 77g154%
Vitamin A 1010IU20%
Vitamin C 1.8mg2%
Calcium 586mg59%
Iron 8.7mg48%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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