Candy Corn Quesadillas

You can never have too many Mexican recipes, so give Candy Corn Quesadillas a try. One serving contains 1522 calories, 66g of protein, and 106g of fat. This recipe serves 4 and costs $3.87 per serving. It works well as a rather expensive hor d'oeuvre for Halloween. Plenty of people made this recipe, and 580 would say it hit the spot. If you have butter, ground cumin, cream, and a few other ingredients on hand, you can make it. It is brought to you by Julies Eats and Treats. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 92%, this dish is amazing. If you like this recipe, you might also like recipes such as Candy Corn Quesadillas, ‘Candy Corn’ Chicken Quesadillas, and Candy Corn Cupcakes with Real Candy Corn Frosting #HalloweenTreatsWeek.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 c. butter, melted

1 c. corn

2 2/3 c. crushed nacho-flavored chips

1/ c. sour cream

8 flour tortillas, soft shell sized

1/2 tsp ground cumin

1/2 c. salsa con queso dip, warmed

1 lb chicken, cooked and shredded

3 c. shredded Mexican cheese blend, divided

Equipment:

frying pan

cutting board

Cooking instruction summary:

In a large skillet pan combine the first 4 ingredients and 1 c. shredded cheese. Heat through. Stir occasionally as they warm. Brush butter over one side of each soft shell. In a separate large skillet place one tortilla, buttered side down. Spread a 1/4 of the chicken mixture over the tortilla. Top with another soft shell, buttered side up. Cook low-medium heat 1-2 minutes or until bottom is lightly golden brown. Flip quesadilla over.Spread 1/4 c. queso dip over quesadilla. Sprinkle shredded cheese along outer edge of quesadilla. Cover and cook 1-2 minutes or until cheese is bubbly and melted. Remove quesadilla to a cutting board. Sprinkle crushed chips over queso dip leaving out edge chip free. Cut into six wedges. Place a small dollop of sour cream at the tip of each wedge.

 

Step by step:


1. In a large skillet pan combine the first 4 ingredients and 1 c. shredded cheese.

2. Heat through. Stir occasionally as they warm.

3. Brush butter over one side of each soft shell. In a separate large skillet place one tortilla, buttered side down.

4. Spread a 1/4 of the chicken mixture over the tortilla. Top with another soft shell, buttered side up. Cook low-medium heat 1-2 minutes or until bottom is lightly golden brown. Flip quesadilla over.

5. Spread 1/4 c. queso dip over quesadilla. Sprinkle shredded cheese along outer edge of quesadilla. Cover and cook 1-2 minutes or until cheese is bubbly and melted.

6. Remove quesadilla to a cutting board. Sprinkle crushed chips over queso dip leaving out edge chip free.

7. Cut into six wedges.

8. Place a small dollop of sour cream at the tip of each wedge.


Nutrition Information:

Quickview
1502k Calories
62g Protein
104g Total Fat
81g Carbs
25% Health Score
Limit These
Calories
1502k
75%

Fat
104g
160%

  Saturated Fat
51g
323%

Carbohydrates
81g
27%

  Sugar
8g
9%

Cholesterol
329mg
110%

Sodium
2111mg
92%

Get Enough Of These
Protein
62g
126%

Phosphorus
1104mg
110%

Calcium
882mg
88%

Selenium
59µg
85%

Vitamin B2
1mg
62%

Vitamin B3
12mg
61%

Vitamin A
2480IU
50%

Zinc
6mg
43%

Vitamin B6
0.69mg
34%

Manganese
0.66mg
33%

Magnesium
121mg
30%

Vitamin B1
0.45mg
30%

Iron
5mg
28%

Folate
110µg
28%

Vitamin B12
1µg
25%

Vitamin B5
2mg
22%

Fiber
5g
22%

Potassium
712mg
20%

Vitamin E
2mg
16%

Copper
0.3mg
15%

Vitamin K
11µg
11%

Vitamin D
1µg
8%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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