Thanks to Paisley Farm Foods for sponsoring this post. All opinions are my own.
Taco Salad Dip Quesadillas are crunchy, cheesy, delicious and so easy to make. It’s a great way to repurpose leftover Five Bean Taco Salad Dip.
Thankfully, we had some leftover taco salad dip so I made quesadillas the next day. The five bean taco salad dip is perfect for stuffing tortillas and making quesadillas.
If you don’t have any leftover five bean taco salad dip, just make it fresh. I look for any excuse to make this dip and will make a fresh taco dip just so I can have quesadillas.
Ingredients for Five Bean Taco Salad Dip Quesadillas
Here’s a list of ingredients you’ll need to make the quesadillas. Scroll down for the complete printable recipe.
- Five Bean Taco Salad Dip
- Flour Tortillas (I use the 10-inch tortillas)
- 3 Tablespoons butter, melted
It’s probably hard to imagine 5 bean salad as the main ingredient in a layered taco dip salad. You’ll have to trust me on this one. Paisley Farm 5 Bean Salad, rinsed, drained, mashed, and mixed with taco seasoning and a little hot sauce is unbelievably delicious. It really is.
Two Ways to Make Five Bean Taco Salad Dip Quesadillas
You can make these quesadillas in a skillet or in the oven. I like to use the skillet when I’m only making a few and the oven comes in handy when I’m making quesadillas for a crowd.
When I’m making quesadillas in a skillet, I always use a nonstick skillet. You don’t have to use butter, but I find that butter makes everything better, so I melt a little butter to spread over one side of the tortillas.
Heat a large skillet over medium heat. Add a tortilla, butter side down. Spoon 1/3 cup of the taco salad dip over one side of the tortilla.
Fold the top half over and repeat with another tortilla. Yes, you can fit two tortillas in the skillet. Let heat until golden brown.
Carefully flip the tortillas and brown the other side. Cut into wedges to serve.
Line a baking sheet with parchment paper. Brush one side of each tortilla with melted butter. Place (butter side down) on a parchment-lined baking sheet. Spoon about 1/3 cup of taco salad dip on one side of each tortilla. Fold plain side of tortilla over the taco dip. Bake at 375º F. until crisp and golden brown (about 10 minutes).
Tips for Making Awesome Quesadillas
- Use flour tortillas (I love corn tortillas for tacos, but flour tortillas are best for making quesadillas)
- Don’t overstuff the tortillas (More isn’t always better)
- Cook over medium heat (You don’t want the outside of the tortilla to burn)
- Quesadillas are best served hot and crunchy. No one likes a soggy quesadilla.
How Many Servings?
For this recipe, I’m making six servings. Of course, your serving size will vary according to how much taco dip you have leftover. If you use the entire taco dip to make quesadillas, you’ll have more servings.
Where To Purchase Paisley Farm Bean Salad
You can find Paisley Farm Bean Salad at the following locations:
- Sam’s Club
- Fred Meyer
- Fry’s Food Stores
- QFC (Quality Food Centers)
- Smith’s Food and Drug Stores
Share Your Photos On Social Media
We’d love to see your version of Paisley Farm Bean Salad Taco Dip Quesadillas! When you make them, share a photo on social media, and use #PaisleyFarm or tag @PaisleyFarmFoods so we can see your creations.
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- Five Bean Taco Salad Dip (leftover or made fresh)
- 6 (10-inch) flour tortillas
- 3 Tablespoons butter, melted
- Heat a large skillet over medium heat. Brush one side of the tortillas with melted butter.
- Place a tortilla butter-side down in the skillet. Add 1/3 cup five bean taco salad dip to one side of the tortilla. Fold over. Repeat with a second tortilla.
- Let cook for about 2 minutes or until golden brown. Carefully flip the tortillas and cook on the other side until golden brown.
- Repeat with remaining tortillas. Cut tortillas into wedges before serving.