‘Candy Corn’ Chicken Quesadillas
‘Candy Corn’ Chicken Quesadillas is a Mexican recipe that serves 6. One portion of this dish contains roughly 28g of protein, 15g of fat, and a total of 352 calories. For $1.25 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. 1183 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. Halloween will be even more special with this recipe. It is brought to you by Boulder Locavore. Plenty of people really liked this main course. Head to the store and pick up monterey jack, cream cheese block, green chilies, and a few other things to make it today. With a spoonacular score of 83%, this dish is amazing. Try Candy Corn Quesadillas, Candy Corn Quesadillas, and Candy Corn Cupcakes with Real Candy Corn Frosting #HalloweenTreatsWeek for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
12 corn tortillas
1 small block Tillamook (light orange) cheese
1 ½ tablespoons Green Chilies (roasted, canned or fresh), chopped
1 package sliced Monterey Jack or white Cheddar (white cheese)
2 cups Roast Chicken, diced
3 tablespoons Salsa,
Salt and pepper to taste
1 package sliced Mild or Sharp Cheddar (dark orange)
3 tablespoons Sour Cream
Equipment:
oven
mixing bowl
ziploc bags
baking sheet
kitchen scissors
knife
Cooking instruction summary:
Preheat oven to 350 degrees.Cut the tortillas into a triangle, leaving the bottom uncut and round (see diagram). Cut them in pairs so they will match together. Place all tortillas in a sealed zipper plastic bag to prevent drying out.In a small bowl combine the salsa and sour cream; stir to mix.In a medium mixing bowl combine the chicken, green chilies and salsa/sour cream and stir to completely combine. Salt and pepper to taste.Place one side of a pair of cut tortillas on a large baking sheet. Spoon 1/3 cup of the chicken mixture onto the tortilla and evenly spread it over the tortilla. Place the corresponding tortilla on top of the chicken mixture. Repeat for all the tortillas to make 6 quesadillas.Using kitchen scissors or a sharp knife, cut the cheese to cover the top tortilla in a candy corn pattern: white for the tip, dark orange for the middle (the largest section) and light orange for the top. Cover the whole tortilla. Repeat for the remaining quesadillas.Place quesadillas in the oven. Bake until the cheese has totally melted but don’t over bake until the cheese is thin and runny (about 5 minutes). Remove from oven, trim any extra cheese if desired and serve.
Step by step:
1. Preheat oven to 350 degrees.
2. Cut the tortillas into a triangle, leaving the bottom uncut and round (see diagram).
3. Cut them in pairs so they will match together.
4. Place all tortillas in a sealed zipper plastic bag to prevent drying out.In a small bowl combine the salsa and sour cream; stir to mix.In a medium mixing bowl combine the chicken, green chilies and salsa/sour cream and stir to completely combine. Salt and pepper to taste.
5. Place one side of a pair of cut tortillas on a large baking sheet. Spoon 1/3 cup of the chicken mixture onto the tortilla and evenly spread it over the tortilla.
6. Place the corresponding tortilla on top of the chicken mixture. Repeat for all the tortillas to make 6 quesadillas.Using kitchen scissors or a sharp knife, cut the cheese to cover the top tortilla in a candy corn pattern: white for the tip, dark orange for the middle (the largest section) and light orange for the top. Cover the whole tortilla. Repeat for the remaining quesadillas.
7. Place quesadillas in the oven.
8. Bake until the cheese has totally melted but don’t over bake until the cheese is thin and runny (about 5 minutes).
9. Remove from oven, trim any extra cheese if desired and serve.
Nutrition Information:
covered percent of daily need
