Candy Corn Quesadillas

Name: Candy Corn Quesadillas
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 shredded Mexican cheese blend; 2-2/3 cups crushed nacho-flavored tortilla chips; 1/2 cup sour cream

11 ingredients

4 steps

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

Directions

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.