Tastefully Tuesday - Trick or Treat!

If you've been following my blog, then you know I'm a huge fan of Mexican food. This Taste of Home recipe provides a way to get your candy corn on without driving into the plastic pumpkin full of sugar. And if you're suffering power outages from Hurricane Sandy, then put your cast iron skillet on the grill and cook them up that way instead. Enjoy, and Happy Halloween!


Prep: 25 min. Cook: 10 min. Yield: 24 Servings

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 each) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

Directions

1. In a large sauce pan, combine the first five ingredients; heat through.
2. Brush butter over one side of each tortilla. 
3. Place one tortilla, buttered side down, in a large skillet. 
4. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. 
5. Cook over medium heat for 1-2 minutes or until bottom is lightly browned. Flip.
6. Spread 1/2 cup queso dip over top of quesadilla. 
7. Sprinkle cheese around outside edge. 
8. Cover and cook for 1-2 minutes or until cheese begins to melt. 
9. Remove to a cutting board. Sprinkle chips over middle of quesadilla. 
10. Spoon a dollop of sour cream into the center. 
11. Cut into six wedges. 
12. 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.

Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

Tastefully Tuesday - Breakfast Enchiladas

Unwilling to leave the comfort of my yoga pants and oversized tshirt to go out for breakfast last Saturday morning, I decided to stay in and cook something from whatever we had in the freezer and pantry. Your ingredients might be different, and that's okay! The important thing is to try something new. You might like it!

INREDIENTS:

• Flour tortillas
• Sausage
• Sausgae or Country Gravy
• Scrambled Eggs
• Shredded Cheese

DIRECTIONS:

1. Preheat oven to 375.
2. Cook sausage, drain and set aside.
3. Scramble eggs.
4. Spoon sausage and eggs into flour tortillas and roll up, seam side down in a baking dish.
5. Pour gravy over the enchiladas.
6. Sprinkle with a generous helping of shredded cheese.
7. Bake for 30 mins or until cheese is melted and bubbly.

As I was typing this, I had the idea that strips of chicken fried steak would also be a good idea to try! Because that's a little beyond my capabilities, the fireman will have to be the one to experiment with those. If you try this - or some variation of the recipe - I'd love to hear how it worked out for you. Ours were delicious!