Chili-Lime Veggie Quesadilla Dippers

Why You’ll Love This Recipe

• Golden, crisp tortillas brushed in chili-lime butter with a melty cheddar or Oaxaca center.
• Colorful veggie filling that is hearty, budget-friendly, and weeknight fast.
• Easily scalable for a crowd and perfect for dipping into salsa and guacamole.
• Flexible: use what you have and make it mild or spicy.

Grocery List

• Produce: 2 bell peppers (red and yellow), 1 medium yellow onion, 2 cloves garlic, 1 lime, cilantro, lime wedges (from an extra lime, optional)
• Dairy: 12 oz cheddar or Oaxaca (or a mix), 4 tbsp unsalted butter
• Pantry: 8 flour tortillas (8-inch), 1 can black beans (15 oz), 1 cup corn (frozen or canned), olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, salsa, guacamole

Full Ingredients

Chili-Lime Butter

• 4 tbsp unsalted butter, melted
• 1 tsp finely grated lime zest
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt

Veggie Filling

• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 2 bell peppers (red and yellow), thinly sliced
• 2 cloves garlic, minced
• 1 cup corn kernels (thawed if frozen, drained if canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Assembly

• 8 flour tortillas (8-inch)
• 12 oz shredded cheese (cheddar or Oaxaca, or half-and-half), about 3 cups
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Salsa and guacamole, for dipping

Step-by-Step Instructions

Step 1: Preheat the griddle or skillet

Preheat a large nonstick skillet or griddle over medium-high heat. If using an electric griddle, set to 375°F. Place a wire rack over a sheet pan in a 200°F oven to keep finished quesadillas warm and crisp while you cook the rest.

Step 2: Mix the chili-lime butter

In a small bowl, whisk together the melted butter, lime zest, lime juice, chili powder, garlic powder, and kosher salt. This butter adds flavor and helps the tortillas crisp to a gorgeous golden color. Set aside.

Step 3: Cook the veggie filling

Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until softened and lightly charred at the edges, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook 2–3 minutes more to warm through and bloom the spices. Taste and adjust salt if needed. Remove from heat.

Step 4: Assemble the quesadillas

Lay out the tortillas. On one half of each tortilla, sprinkle about 1/3 cup shredded cheese. Top with 1/3–1/2 cup of the veggie filling, then add a light sprinkle of cheese on top to help it glue shut. Fold the empty half over the filling to form a half-moon.

Step 5: Brush and griddle

Brush the outside of each folded tortilla lightly with the chili-lime butter. Place buttered side down on the hot skillet or griddle. Brush the top side with more butter. Cook until the bottom is deep golden and crisp and the cheese begins to melt, 2–3 minutes. Flip and cook the second side 1–2 minutes more, until fully melted and evenly browned. Work in batches without overcrowding.

Step 6: Hold warm and finish

Transfer cooked quesadillas to the prepared wire rack in the 200°F oven to stay warm and crisp while you finish the batch. Repeat with remaining quesadillas, brushing with more butter as needed.

Step 7: Slice and serve

Cut each quesadilla into 3–4 wedges. Sprinkle with chopped cilantro and serve right away with salsa, guacamole, and lime wedges for squeezing. The buttery chili-lime crust and melty cheese are best enjoyed hot.

Pro Tips

• For the crispiest texture, rest cooked quesadillas on a wire rack, not a plate, so steam does not soften the crust.
• Layer cheese both under and over the filling to act as glue and prevent spillage when flipping.
• Do not overstuff; 1/3–1/2 cup filling per tortilla keeps them sealed and easy to flip.
• If your skillet runs hot, reduce to medium; the butter can scorch if the heat is too high.
• Use 375°F on an electric griddle for even browning and a reliable golden crust.

Variations

• Smoky Poblano and Corn: Swap one bell pepper for roasted poblano strips and finish with a crumble of cotija.
• Mushroom and Spinach: Sauté 8 oz sliced mushrooms until browned, then add a few handfuls of baby spinach until wilted; season and use in place of peppers.
• Spicy Jalapeño: Add 1–2 thinly sliced jalapeños to the peppers and use chipotle chili powder in the butter.

Storage & Make-Ahead

Cool completely on a wire rack. Refrigerate cooked quesadillas up to 3 days in an airtight container. Reheat on a dry skillet over medium heat 2–3 minutes per side, in a 375°F oven for 8–10 minutes, or in an air fryer at 350°F for 4–6 minutes. The veggie filling can be made 3 days ahead; rewarm before assembling. To freeze, wrap cooked quesadilla halves tightly and freeze up to 2 months; reheat from frozen at 375°F for 15–18 minutes.

Nutrition (per serving)

Approximate per serving (2 folded quesadillas, dips not included): 910 calories; 34 g protein; 48 g fat; 77 g carbohydrates; 10 g fiber; 950 mg sodium. Values will vary with cheese type, tortillas, and added dips.