If you're looking for a change to your Taco Tuesday, check out these fajita quesadillas!

Fajita Quesadilla with Chipotle Cream [Vegan]

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Cooking Time



For the Chipotle Cream:

  • 1 can of Chipotle Chiles in adobo sauce
  • 1 cup of vegan mayonnaise

For the Quesadillas:

  • Red and yellow bell pepper
  • 1/2 red onion
  • 1 large zucchini
  • 1/2 cup grated vegan cheddar
  • 1/2 cup grated vegan mozzarella
  • 1 teaspoon of lemon pepper
  • 1 bunch scallions
  • 8 flour tortillas
  • Vegan butter or extra virgin olive oil


For the Chipotle Cream:

  1. In a medium-sized bowl, combine the chipotle chiles and vegan mayonnaise. Add a dash of salt and pepper.
  2. Store in an airtight container in the fridge for up to two weeks.

For the Quesadillas:

  1. To start, toss the oil, bell peppers, onion, zucchini and lemon pepper in a bowl. Mix all vegetables, then season with salt and pepper.
  2. Heat a grill pan over high heat and add all the vegetables of the bowl there. You won’t need oil because we already used it inside the bowl.
  3. Cook them until it’s soft and charred.
  4. Remove the pan from the heat and let the vegetables cool. Place the vegetables in a bowl and mix it up with the cheese and scallions.
  5. Now, you can fill the tortilla with the cheese and vegetables. Fill it until you think it’s necessary. Repeat this step with the other tortillas.
  6. Heat a large nonstick pan over medium heat and add a bit of vegan butter or oil. In this step, you can cook two quesadillas the same time inside the pan. Wait until the cheese is melted.
  7. Cut the avocado and scoop it out with a spoon. Slice it up and add a little salt.
  8. Remove the quesadilla from the pan and cut it up in 3 (three) sizes. Top all the quesadillas with avocado. Make sure that every slice has a bit of avocado in the top.
  9. Serve immediately and enjoy!


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