Candy Corn Quesadillas
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 2 dozen.
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, Wisconsin
Ingredients
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1 rotisserie chicken, cut up
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1 jar (16 ounces) salsa
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1 cup frozen corn, thawed
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1/4 cup barbecue sauce
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1/2 teaspoon ground cumin
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1/2 cup butter, melted
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8 flour tortillas (10 inches)
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1 jar (15-1/2 ounces) salsa con queso dip, warmed
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4 cups shredded Mexican cheese blend
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2-2/3 cups crushed nacho-flavored tortilla chips
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1/2 cup sour cream
Directions
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1.
In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
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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.
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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.
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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.
Nutrition Facts
1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.
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