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:

Equipment:

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:

covered percent of daily need