Candy Corn Quesadillas

Name: Candy Corn Quesadillas
Ingredients: 1 rotisserie chicken, cut up; 1 (16 ounce) jar salsa; 1 cup frozen corn, thawed; 14 cup barbecue sauce; 12 teaspoon ground cumin; 12 cup butter, melted; 8 (10 inch) flour tortillas; 1 (15 1/2 ounce) jar salsa con queso, dip warmed; 4 cups shredded Mexican blend cheese (16 ounces); 2 23 cups crushed nacho-flavored tortilla chips; 12 cup sour cream

11 ingredients

14 steps

Ingredients

1 rotisserie chicken, cut up
1 (16 ounce) jar salsa
1 cup frozen corn, thawed
14 cup barbecue sauce
12 teaspoon ground cumin
12 cup butter, melted
8 (10 inch) flour tortillas
1 (15 1/2 ounce) jar salsa con queso, dip warmed
4 cups shredded Mexican blend cheese (16 ounces)
2 23 cups crushed nacho-flavored tortilla chips
12 cup sour cream

Directions

1

In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally.
2

Brush butter over one side of each tortilla.
3

Place one tortilla in a large skillet, butter side down.
4

Spread with 1 cup chicken mixture; top with another tortilla, buttered side up.
5

Cook over medium heat 1-2 minutes or until bottom is lightly browned.
6

Turn quesadilla.
7

Spread 1/2 cup queso dip over quesadilla; carefully sprinle cheese along outer edge.
8

Cook, covered, 1-2 minutes or until cheese begins to melt.
9

Remove to a cutting board.
10

Sprinkle crushed chips over queso dip.
11

Cut quesadila into six wedges.
12

Place a small dollop of sour cream at the point of each wedge.
13

Repeat with remaining ingredients.
14

Yield: 2 dozen.