Tex-Mex Regional Vegetable Quesadilla with Cilantro-Lime Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A colorful quesadilla filled with seasoned regional vegetables, served with a fresh cilantro-lime dipping sauce. This mexican-inspired vegetarian (vegetarian) ready in about 30 minutes blends large (10-inch) flour tortillas, medium, thinly sliced red bell pepper, small, thinly sliced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large (10-inch) flour tortillas
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 1 small, thinly sliced red onion
• 1 medium, diced zucchini
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup plain Greek yogurt
• 1 small, minced garlic clove

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced red bell pepper, 1 medium thinly sliced yellow bell pepper, 1 small thinly sliced red onion, and 1 medium diced zucchini. Sauté for 6-7 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 1-2 minutes until spices are fragrant.
3. Step 3: Wipe the skillet clean and reduce heat to medium-low. Place one 10-inch flour tortilla in the skillet, sprinkle 1/2 cup shredded cheddar cheese evenly over half the tortilla, then spoon 1/4 of the sautéed vegetables on top. Sprinkle another 1/2 cup shredded cheddar cheese over the vegetables and fold the tortilla in half.
4. Step 4: Cook for 3-4 minutes per side until the tortilla is golden brown and cheese is melted. Repeat with remaining tortillas and filling.
5. Step 5: Meanwhile, mix 1/2 cup plain Greek yogurt with 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 small minced garlic clove in a small bowl until smooth. Serve the quesadillas warm with the cilantro-lime dip.