Cheesy Chicken Quesadillas with Candy Corn Twist

Instructions

1. 1

   In a Dutch oven, combine the rotisserie chicken, salsa, frozen corn, barbecue sauce, and ground cumin. Heat through, stirring occasionally.

2. 2

   Brush melted butter over one side of each flour tortilla. Place one buttered tortilla in a large skillet, buttered side down. Spread 1 cup of the chicken mixture over the tortilla, then top with another buttered tortilla. Cook over medium heat for 1-2 minutes or until the bottom is lightly browned. Carefully flip the quesadilla.

3. 3

   Spread 1/2 cup of the warmed salsa con queso dip over the quesadilla, then carefully sprinkle the shredded Mexican cheese blend along the outer edge. Cook, covered, for 1-2 minutes or until the cheese begins to melt.

4. 4

   Remove the quesadilla to a cutting board. Sprinkle the crushed nacho-flavored tortilla chips over the salsa con queso dip. Cut the quesadilla into six wedges and place a small dollop of sour cream at the point of each wedge. Repeat the process with the remaining ingredients to make more quesadillas.