Candy Corn Quesadillas

By ccavaletti

Ingredients

• 1 rotisserie chicken, cut up
• 1 jar (16 oz) salsa
• 1 c frozen corn, thawed
• 1/4 c barbecue sauce
• 1/2 tsp ground cumin
• 1/2 c butter, melted
• 8 flour tortillas (10 inch)
• 1 jar (15-1/2 oz) salsa con queso dip, warmed
• 4 c (16 oz) shredded Mexican cheese blend
• 2-2/3 c crushed nacho-flavored tortilla chips
• 1/2 c sour cream

Details

Servings 2

Preparation

Step 1

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 c 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 c queso dip over quesadilla; carefully sprinkle cheese along the outer edge. Cook, covered 1-2 minutes or until the 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.

From Taste of Home Magazine, September/October 2013.