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–+ servings
crispy quesadillas cut into wedges with a cheesy taco dip filling served with guacamole on a gray plate

How to Make The Best Taco Dip Quesadillas

  • GFGluten-Free
  • LCLow Carb
  • SFSugar Free
  • VGVegetarian
5 from 1 vote
3 ingredients stand between you and the best ever quesadillas. These taco dip quesadillas come together in a skillet for an extra crispy outside and gooey melted cheese inside that’s irresistibly delicious. 
Servings: 4 quesadillas
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 4 medium flour tortillas
  • 1 cup taco dip , or filling of choice, divided see notes
  • 1 cup shredded cheese, divided such as monterey jack, cheddar, or colby
  • 1 tbsp olive oil, optional and divided, see notes

Instructions

  • Prepare your quesadillas: Onto each tortilla spread about 2 tablespoons of taco dip or filling of choice, then sprinkle over 2 tablespoons of shredded cheese and fold each tortilla in half.
  • Heat 1 tsp of olive in a skillet over medium high heat. (While the oil is completely optional in this recipe, we highly recommend it for the perfect crispiness of your quesadillas!)
  • Once skillet is hot, place a folded tortilla into the skillet using a spatula to press down on it. Cook about 2-3 minutes and flip; cooking an additional 2 minutes on the other side.
  • Transfer the quesadilla onto a cutting board; cut into wedges and serve with your choice of toppings.

Equipment

Notes

  • taco dip – Use homemade or store-bought. I used store-bought taco dip from Costco for the ease. If you do not have taco dip available, simply mix together 1 cup sour cream with 2 tbsp taco seasoning (adjust to taste) for this recipe. NOTE: The taco dip is a filling. You can replace it with leftover cooked veggies, protein of choice, beans, corn, rice or grains.
  • olive oil - Completely optional but definitely makes the difference in your quesadilla crispiness!