Average Rating: 4.571428TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 2 dozen.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 shredded Mexican cheese blend
- 2-2/3 cups crushed nacho-flavored tortilla chips
- 1/2 cup sour cream
Instructions
- 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.
Nutrition Facts
1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.