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