Ingredients
1 rotisserie chicken, cut up1 jar (16 ounces) salsa1 cup frozen corn, thawed1/4 cup barbecue sauce1/2 teaspoon ground cumin1/2 cup butter, melted8 flour tortillas (10 inches)1 jar (15-1/2 ounces) salsa con queso dip, warmed4 cups shredded Mexican cheese blend2-2/3 cups crushed nacho-flavored tortilla chips1/2 cup sour cream
Preparation
In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
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.
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.
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.
