March 15th, 2012

Fajita-Style Quesadillas

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Here in Colorado Spring Fever has begun.  We are enjoying our first few warm days of the year and loving it.  I have spent far too many months indoors, and so now that it is nice outside I can’t stand to be inside.  And with the time change it is light so much longer.  It is hard to come inside to make dinner.  Yesterday, I spent ALL afternoon at the park with my kids.  It was so nice to get my kids some exercise.  Let me just tell you that they were asleep about 2 seconds after getting into bed.  It is so nice to have my kids be at complete exhaustion when they go to bed.  Sleeping kids makes for a happy mama!! 😉 {And a cleaner house.}

Remember this fajita marinade and the gentle reminder of cook once eat twice.  Well, this is it.  Fajita-Style Quesadillas.  YUMMY!!!  So simple to come together and so we can stay outside longer and enjoy a little sunshine.  When ever I make fajitas, I always make extra meat and peppers.  Now if I know I am going to make quesadillas that week I refrigerate my leftovers.  If I want to save it for a “rainy day” {In my case a sunny day.}  I freeze a bag of the steak and/or chicken and a separate bag for the peppers and onions.  Having done all that on a separate day makes this dinner come together quick!  Before using I just thaw it in the microwave really quick and then we are good to go.

Fajita Style Quesadillas


fajita chicken or steak
grilled onions and peppers
can of black beans, drained and rinsed
can of white corn, drained
shredded cheese of your choice {I like to use cheddar or a mexican blend, really just whatever I have on hand.}


Preheat either a panini press like this one {if you don’t have one, be sure to enter our giveaway to win your own Breville Panini Press} or a large skillet over medium heat.

On a tortilla layer cheese, meat, peppers/onions, black beans, and white corn.  Place another tortilla on top.  Carefully place onto your panini press or skillet.  If cooking in a skillet you will need to flip your quesadilla to cook both sides.  Quesadilla is done when the cheese is melted.  Let sit for 1-2 minutes before cutting into wedges.  Serve with salsa, guacamole, sour cream, etc…

Don’t forget to enter to win your own Breville Panini Press (sold exclusively at Williams-Sonoma).

For even more fun, if you happen to be in the Dallas area be sure to stop by William-Sonoma Plano on Saturday, March 17 from 2-4 p.m.  We will be there sharing some of our Panini Press Favorites!!

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