Vegan Recipe: Fajita Quesadillas

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Chef Roberto Martin puts a twist on a childhood favorite with a vegan fajita quesadilla that trades meat for a colorful array of deliciously seasoned veggies!

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Fajita Quesadillas
1 Tbsp. high heat oil like safflower or grape seed oil
1 yellow bell pepper seeded and julienned
1 red bell pepper seeded and julienned
½ large red onion seeded and cut to a fine julienne
1 large zucchini, cut in half lengthwise then cut thin crosswise
1 tsp. lemon pepper
½ cup grated vegan cheddar
½ cup grated vegan mozzarella
1 bunch scallions, (green parts only) cut on the bias
8 flour tortillas
Vegan butter or extra virgin olive oil as needed
2 small firm avocados
Chipotle Crème as needed (recipe below)

Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium size bowl.
Season with salt and fresh ground black pepper.
Heat a grill pan or large sauté pan over high heat.
Add the vegetables and cook until they are soft and charred.
Remove the pan from the heat and allow the vegetables to cool.
Place the vegetables in a bowl and incorporate the cheese and scallions.
Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve.
Repeat with the remaining tortillas.
Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil.
Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the cheese is melted.
Cut each Quesadilla in 3rds.
Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème
Makes 10 quesadillas.

Chipotle Crème
1 (7 oz.) can Chipotle Chiles in adobo sauce
1 cup vegan mayonnaise

Using a small bowl mix 1.5 Tablespoons of the thick liquid found in the can of chipotles with 1-cup vegan mayo.
Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight fitting lid.
Sauce is good for 2 weeks refrigerated.


Evelyn Pinkard says:

Love the recipe, going to do it tonight but with black beans per my grandsuns request. I just don't any green peppers, but I will make due. How much sodium is in the torella?

mimi buckles says:

Love watching the pros with their knife skills and presentation expertise.This looks really special and delicious. Thanks for helping us home cooks take our cooking to the next level, Roberto! So excited to try this!😍🙏

Bentley Milnes says:

Looks yummy

Britt says:

I watch this video almost everytime I make quesadillas because I forget ther exact recipe each time but is the only one on YouTube I like

Megha Pathak says:

Your chopping skills are extraordinary!

Max says:

overuse of the word "wilted"

Kitten says:

Wow, this is old but the vid quality is like 2021 lol.

Anna says:

Damn the fact that this video is 7 years old!! This man is truely before everyone else. I’m so proud:)

Infinite GoddesS says:

Love this i love my fruits and veggies i almost every veggie been a vegan for 5 years now

Green Beauty And Fit says:

It cracked me up when you said “Como caca 💩 pues” lmao 🤣 Thanks for the recipe J have to make it I’m 🤤 when I saw you tasting it

Julie N says:

I can't have gluten and need a good tortilla recipe. Got leaky gut from garlic and gluten. 🙁

Badlishah Shabudin says:

Mudahnya 🤗

Mirna Reyes says:

7 yrs ago wow …and I just found you!😷

iop erty says:

Thank you, can't wait to try it!

Sam Harper says:

Your knife skills are impressive.

Axel Tovar Carmona says:

I'm from México. Why am I seeing this recipe ? Hahaha

All About Azalea says:

I probaby gonna try this meal soon 😆👏👏♥️💪

Nicky Allado says:

I just went on my dad's youtube channel and I saw he saved this video. I remember coming home to this quesadilla because I had turned vegan. He did it exactly like you did. He passed 4 years ago. Thanks for giving him the idea.


Looks absolutely delicious 😋

Purplefox says:

I’m vegan but I fucking hate any vegans cheese I’ve tried them all and they all taste like shit I can’t do vegan cheese 🙁

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