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