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Candy Corn Quesadillas

 Candy Corn Quesadillas
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
24 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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

2 of 2

Candy Corn Quesadillas (continued)

Directions (continued)

  • the point of each wedge. 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.