Saturday, November 2, 2013

Candy Corn Quesadilla

What a fun Halloween dinner!  Albeit a day late, but a great idea for next year.  And mine are a wee bit messy as I was hurrying to get them on the table while still hot.  I admit, I'm not a food stylist!

However, not are these only cute and fun, they're dee-licious!  A great combo of salsa, BBQ sauce, and cumin really make a simple quesadilla so much better.  I had to make myself stop eating more, but I'm glad I did as there are leftovers for lunch today.

I served this with a simple green salad and used a cookie cutter to cut out a witch from a piece to cheese.  A fun touch you could use for any holiday.

CANDY CORN QUESADILLA (makes 2 dozen wedges)

1 rotisserie chciekn, shredded
1 jar (16 oz) salsa
1 cup frozen corn, thawed
1/4 cup BBQ sauce
1/2 tsp ground cumin
1/2 cup butter, melted
8 (10") flour tortillas
1 jar (15 1/2 oz) salsa con queso dip, warmed
4 cups (16 oz) shredded Mexican cheese blend
2 1/2 cups crushed nacho-flavored tortilla chips
1/2 cup sour cream

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 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.

Spread 1/2 cup 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.

Recipe Source:  Taste of Home, Sep/Oct 2013, p. 56

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