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Candy Corn Quesadillas Recipe

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Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. —Taste of Home Test Kitchen

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Candy Corn Quesadillas Recipe

Prep: 25 min. Cook: 10 min.

Yield: 24 Servings

25 10 35

Ingredients

1 rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces each) shredded Mexican cheese blend
2-2/3 cups crushed nacho tortilla chips
1/2 cup sour cream

Directions

In a large sauce pan, combine the first five ingredients; heat through.
Brush butter over one side of each tortilla. Place one tortilla, buttered side down, in a large skillet. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat for 1-2 minutes or until bottom is lightly browned. Flip.
Spread 1/2 cup queso dip over top of quesadilla. Sprinkle cheese around outside edge. Cover and cook for 1-2 minutes or until cheese begins to melt. Remove to a cutting board. Sprinkle chips over middle of quesadilla. Spoon a dollop of sour cream into the center. Cut into six wedges. Repeat with remaining ingredients. Yield: 2 dozen.

Nutritional Facts 1 wedge equals 310 calories, 17 g fat (9 g saturated fat), 56 mg cholesterol, 613 mg sodium, 21 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

Halloween Punch

Hosting a Halloween party? You can make a tasty black punch by mixing grape and orange Kool-Aid. I like to use the unsweetened kind. —Merrill Powers, Spearville, Kansas

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