Candy Corn Quesadillas
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 rotisserie chicken, cut up
- 453.59 g jar salsa
- 236.59 ml frozen corn, thawed
- 59.14 ml barbecue sauce
- 2.46 ml ground cumin
- 118.29 ml butter, melted
- 8 (80 inch) flour tortillas
- 439.41 g jar salsa con queso, dip warmed
- 946.36 ml shredded Mexican blend cheese (16 ounces)
- 630.98 ml crushed nacho-flavored tortilla chips
- 118.29 ml sour cream
directions
- In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
- Place one tortilla in a large skillet, butter side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
- Spread 1/2 cup queso dip over quesadilla; carefully sprinle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
- Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadila into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2 dozen.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.