Wait, no, stop, don't run away! I know what you're thinking...candy corn flavored quesadillas, ugh! But these don't taste like candy corn, they are just made to look like candy corn. No real candy corn involved at all!
I found this recipe in a Pillsbury special magazine "The Best Ever Halloween" that is supposed to be displayed until November 22nd. Retailing for $10.99 it's more like a cookbook than a magazine...no ads and a decent sized photo of each dish. It's chock full of great, fun recipes to use for my favorite holiday.
Both Mr. L and I liked these Candy Corn Quesadillas though I changed up the recipe a bit (I couldn't find the cheese and salsa dip called for). I will say that my quesadillas don't look exactly like the recipes...no matter how hard I tried, unless I let the quesadilla get cold, the sour cream wouldn't stay put on the end...it just kind of sadly melted off. So I just kind of globed it on (nothing I hate more than cold quesadillas) so that I could get a quick photo and Mr. L and I could commence eating dinner. Loved the crunch of the corn chips in this by the way.
CANDY CORN QUESADILLAS
(Pillsbury Best Ever Halloween 2013)
Basically here's what you do. Make quesadillas any way you like. Once they are done, melt some cheddar cheese on the top. Then put crushed corn chips on the outer edge and sour cream on the inner edge to make it look like candy corn. The real instructions from Pillsbury go like this:
2 1/2 cups shredded cooked chicken
2 1/2 cups shredded sharp cheddar cheese (10 oz)
3/4 cup Old El Paso mild Cheese 'n Salsa dip (from 15-oz jar)
2 tablespoons butter, melted
4 Old El Paso flour tortillas for burritos (8 inch)
1/4 cup sour cream
1 1/2 cups crushed corn chips
Heat oven to 450 degrees F. Spray a 15 x 10 inch pan with sides with cooking spray.
In medium bowl, mix chicken, 1 cup of the cheese and the cheese dip.
Brush melted butter on 1 side of each tortilla; place tortillas, buttered side down, on pan. Spoon chicken mixture evenly over half of each tortilla; fold in half over filling, pressing slightly.
Bake 10 minutes or until edges begin to brown. Turn; sprinkle evenly with remaining 1 1/2 cups cheese. Bake 3 minutes longer or until cheese is melted.
Spoon 1 tablespoon sour cream in middle of folded edge of each quesadilla. Sprinkle crushed corn chips over rounded edges of tortillas, pressing to secure. Cut each quesadilla into thirds and serve.
Makes 12 servings of 3 wedges each. 270 calories each. 13 grams carbs each.
Note: I didn't have the cheese and salsa dip called for so I just made my own "filling". Took some chicken, added a bunch of cheese and some salsa and a bit of salt and pepper. Pretty much you can make your own filling with whatever you have. Be sure if you use your own salsa or a jarred salsa, that you drain it a bit so the filling doesn't get to wet.
Note: I cut the recipe in half.
Note: I used rotisserie chicken. I used a mix of cheese (almost double what's called for to go in the quesadilla) and some really good fresh salsa(which had some heat in it) instead of their cheese and salsa dip. I'm thinking melty cheese like, gasp, Velveeta or some jarred stuff would be similar to theirs.
Note: I bought one of those small bags of Fritos and it was plenty for a half recipe.
Note: Again the sour cream, no matter how nice I tried to be placing it, melted off the quesadillas. I suppose you could wait till they cooled off some but I kinda like my quesadillas piping hot with all that melty cheese so I didn't quite get the effect I'm sure they were going for.
Since a lot of the foods that come out for Halloween are sweet, this was a nice change of pace to have something more like a meal for the holidays. And I really really liked the corn chip crunch on these.