Menu Ideas

Walking Quesadilla Bean Dip

An update to a classic! Create a delicious dip with beans, tomatoes, cheese and chilies for a surprise kick!

Yield: About 13 servings


  • 1. Preheat oven to 350┬░F. Heat tomatoes with juice and green chilies with juice in a stock pot or tilt skillet.
  • 2. Pour 1/2 gallon (1.9L) boiling water into 4" deep half-steamtable pan. Whisk cumin and garlic powder into water until fully incorporated.
  • 3. Quickly pour beans and 1 1/4 cup of heated green chilies-tomatoes mixture into seasoned water. Stir ingredients together. Allow beans to sit for 40 minutes in the warmer. Remove from the warmer and stir well.
  • 4. Fold each tortilla on a sheet pan lined with parchment paper. Spread 1 oz of cheese in the center of each tortilla. Lightly spray with pan spray and bake for 7-8 minutes or until cheese is melted. Using a pizza cutter, cut each quesadilla into three triangles.
  • 5. Place 3/4 cup/7.1 oz (heaping 6 oz ladle) bean mixture in a boat or cup. Line the sides of the dish with three quesadilla triangles. Top bean mixture with 1 Tbsp sour cream. Serve.


Serving Size 1 EA

Amount Per Serving
Calories 450 Calories from Fat 0
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6.8g 34%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 960mg 40%
Total Carbohydrate 62g 21%
Dietary Fiber 0g 0%
Sugars 0g
Protein 23g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3 oz eq M/MA, 1.5 oz eq Grain


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