Candy Corn Quesadillas Recipe

4.5 6 7
Candy Corn Quesadillas Recipe
Candy Corn Quesadillas Recipe photo by Taste of Home
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Candy Corn Quesadillas Recipe

Read Reviews
4.5 6 7
Publisher Photo
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. —Marie Parker, Milwaukee, WI
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

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) shredded Mexican cheese blend
  • 2-2/3 cups crushed nacho-flavored tortilla chips
  • 1/2 cup 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, buttered 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 sprinkle 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 quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2 dozen.
Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

Nutritional Facts

1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.

  • 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) shredded Mexican cheese blend
  • 2-2/3 cups crushed nacho-flavored tortilla chips
  • 1/2 cup sour cream
  1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
  2. Place one tortilla in a large skillet, buttered 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.
  3. Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
  4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2 dozen.
Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

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Reviews forCandy Corn Quesadillas

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fnstlug User ID: 3658849 193541
Reviewed Sep. 3, 2014

"Tasty, but really heavy. We ate them as a dinner. Would definitely just eat one slice as an appetizer next time."

MY REVIEW
xlsalbums User ID: 5254917 151464
Reviewed Oct. 28, 2013

"a good recipe, especially when you have a quesadilla maker!! The chicken mixture tasted great!"

MY REVIEW
Angel182009 User ID: 6228642 196908
Reviewed Oct. 28, 2013

"This recipe was DEILICIOUS!!! I love how festive it is for Halloween and the whole family loved them! I could eat this everyday. The only thing I did different was cook the shredded cheese in with the chicken filled."

MY REVIEW
CatMurphy User ID: 7117971 196578
Reviewed Sep. 26, 2013

"Absolutely delicious! The sweetness from the barbecue sauce and corn was a nice balance to the spiciness of the salsa and smokiness of the cumin. This would be fun to serve for October football viewing! Pair it with a microbrew and you have a winner! Forget the 7 Layer Bean Dip!"

MY REVIEW
sugarcrystal User ID: 5836839 196576
Reviewed Aug. 12, 2013

"I just received my Sept./Oct. 2013 issue of TOH & was so excited to see this recipe! What a cute idea!"

MY REVIEW
Karen.Buske User ID: 6777614 121189
Reviewed Oct. 11, 2012

"I plan on making this at Thanksgiving along with some little eatable sweet pumpkins. I give this 5 stars for being so creative, I'll tell you how it comes out and what my family thinks of them at Thanksgiving. Thanks!"

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