Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)
Fajita Quesadillas
NUTRITION · PER SERVING7M COOK
CAL 50%·PRO 68%
CARBS 87G35% OF CAL
10G FIBER57G OTHER21G TOTAL SUGAR
FAT 59G54% OF CAL
27G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy quesadilla loaded with sautéed fajita vegetables and melted cheddar cheese. Quick, gooey, and satisfying.
mainmexicansandwichbeans🍳 skilletvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 teaspoon light-flavored olive oil
- ½ medium bell pepper, any colors, thinly sliced (about ¼ cup cooked)
- 2 tablespoons thinly sliced sauteed yellow onion (about 1 tablespoon cooked)
- 2 thinly sliced crimini or button mushrooms
- ½ teaspoon taco seasoning
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheddar, pepper jack, monterey jack cheese, or Mexican blend cheese
- 2 teaspoons chopped fresh cilantro
- sour cream
- salsa
- cilantro
At a glance
PER SERVING · TIME 7M
CAL 50%·PRO 68%
CARBS 87G35% OF CAL
10G FIBER57G OTHER21G TOTAL SUGAR
FAT 59G54% OF CAL
27G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 2731mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1374mg
- Calcium
- 740mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 2731MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.