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Candy Corn Quesadillas Recipe

Candy Corn Quesadillas Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD:24 servings


  • 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.

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.

Reviews for Candy Corn Quesadillas

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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."

Reviewed Oct. 28, 2013

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

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."

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!"

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!"

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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