Best 7 Candy Corn Quesadillas Recipes

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Indulge in a delightful culinary adventure with our candy corn quesadillas, a unique and festive treat that combines the vibrant colors and flavors of candy corn with the comforting goodness of quesadillas. This recipe offers a creative twist on a classic dish, transforming the beloved Halloween candy into a savory and sweet filling, encased in a crispy tortilla. Get ready to embark on a taste sensation that will tantalize your taste buds and bring a smile to your face. In addition to the candy corn quesadillas, this article also features a collection of equally enticing recipes, including a delightful candy corn fudge that captures the essence of the iconic candy in a smooth and creamy confection. Explore the vibrant candy corn cheesecake, a stunning dessert that boasts layers of candy corn-infused cheesecake, whipped cream, and a graham cracker crust. And for those who prefer a refreshing treat, the candy corn mocktail offers a sparkling blend of flavors that evokes the spirit of Halloween. Embark on a culinary journey that celebrates the magic of candy corn with these captivating recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CANDY CORN QUESADILLAS



Candy Corn Quesadillas image

Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 310 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 613mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

STREET CORN QUESADILLA



Street Corn Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 12

1/4 cup mayonnaise
2 large flour tortillas
1 cup shredded Monterey Jack cheese
1 cup frozen roasted corn, thawed
1/2 cup crumbled Cojita
1/2 small avocado, diced
2 tablespoons chopped jarred jalapenos
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/4 cup jarred salsa, for serving
1/4 cup jarred salsa verde, for serving
Tortilla chips, for serving

Steps:

  • Place a skillet over medium heat.
  • Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
  • Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
  • Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
  • Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.

ROASTED CORN QUESADILLAS



Roasted Corn Quesadillas image

Provided by Guy Fieri

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions

Steps:

  • Preheat grill to high. Preheat oven to 375 degrees F.
  • Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
  • Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
  • In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
  • Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
  • Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
  • Serve with chipotle sour cream garnished with scallions.

CORN QUESADILLAS



Corn Quesadillas image

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

Steps:

  • Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

CORN AND BLACK BEAN QUESADILLAS



Corn and Black Bean Quesadillas image

Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.

Provided by Jennifer Perillo

Time 40m

Yield 8 servings

Number Of Ingredients 12

Freshly ground black pepper
Handful of fresh cilantro, chopped
Eight 8-inch round flour tortillas
8 ounces Monterey Jack cheese, shredded
Pico de gallo, to serve, optional
1/4 teaspoon cumin
1 to 2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels (from 1 large ear)
3/4 teaspoon salt

Steps:

  • Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat.
  • Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
  • Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
  • Serve topped with pico de gallo if desired.
  • Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

BLACK BEAN AND CORN QUESADILLAS



Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

  • Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  • Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

CORN AND CHEESE QUESADILLAS



Corn and Cheese Quesadillas image

Categories     Broil     Cocktail Party     Vegetarian     Quick & Easy     Lunch     Corn     Jalapeño     Tortillas     Monterey Jack     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a first course or 6 as an hors d'oeuvre

Number Of Ingredients 6

eight 7- to 8-inch or four 10-inch flour tortillas (or store bought)
3 tablespoons unsalted butter, melted
2 cups grated Monterey Jack (about 1/2 pound)
1 cup cooked corn
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
guacamole and tomato salsa as accompaniments

Steps:

  • Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.

Tips:

  • Use fresh candy corn for the best flavor and texture.
  • If you don't have a quesadilla maker, you can use a skillet or griddle.
  • Be careful not to overcook the quesadillas, or the candy corn will become hard and chewy.
  • Serve the quesadillas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
  • For a fun twist, try adding other ingredients to your quesadillas, such as chocolate chips, chopped nuts, or fruit.

Conclusion:

Candy corn quesadillas are a delicious and easy-to-make treat that is perfect for Halloween parties or any other occasion. With just a few simple ingredients, you can create a fun and festive snack that everyone will enjoy. So next time you're looking for a sweet and savory treat, give candy corn quesadillas a try!

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