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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, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    2 dozen


  • 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 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 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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  • fnstlug
    Sep 3, 2014

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

  • xlsalbums
    Oct 28, 2013

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

  • Angel182009
    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.

  • CatMurphy
    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!

  • sugarcrystal
    Aug 12, 2013

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

  • ebernal3393
    Oct 27, 2012

    No comment left

  • Karen.Buske
    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!

  • Kimmie216
    Oct 4, 2012

    No comment left