Candy Corn Quesadillas

• 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

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.

rotisserie chicken, salsa, frozen corn, barbecue sauce, ground cumin, butter, flour tortillas, queso, tortilla chips, sour cream

Taken from www.tasteofhome.com/recipes/candy-corn-quesadillas/ (may not work)