Sweet Potato Dip Quesadilla | Giant National Capital Barbecue Battle

Sweet Potato Dip Quesadilla


  • 2 (8 inch) flour tortillas
  • 1/4 cup Sabra sweet potato dip
  • 1/4 cup shredded Mexican blend cheese
  • 1/4 cup chopped grilled chicken, optional
  • 1 tablespoon minced fresh cilantro to garnish, optional


  1. Spray one side of each tortilla with spray olive oil.
  2. On the unsprayed side of one tortilla spread out sweet potato dip and top with cheese, add cilantro and chicken if using.
  3. Top with the other prepared tortilla, sprayed side up.
  4. Add to a skillet and set over medium heat.
  5. Let the tortilla gently warm and when the underside is golden, gently flip.
  6. Continue cooking until the other side is golden brown.
  7. When fully cooked, remove from skillet and cut into 4 quarters.

Note: you don’t want to cook this too fast because you risk burning the tortilla and not melting the cheese or warming the dip.