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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Celebrate the season with a savory touch. These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. 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 (16 ounces) 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. Yield: 2 dozen.
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