1 rotisserie chicken, cut up
1 jar salsa (16 oz)
1 cup frozen corn (thawed)
1/4 cup barbecue sauce (optional)
1/2 tsp ground cumin
1/2 cup butter, melted
8 flour tortillas, (10 inch)
1 jar salsa con queso dip, warmed
4 cups shredded Mexican cheese blend
2 2/3 cups crushed Nacho flavor tortilla chips, crushed
1/2 cup sour cream
In a Dutch Oven, combine the first 5 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 one cup chicken mixture, top with another tortilla, buttered side up. Cook over medium heat, one or two minutes or until lightly brown on bottom. Turn quesadilla. Spread 1/2 cup queso dip over quesadilla, carefully sprinkle cheese along outer edge. Cover and cook one to two minutes or until cheese begins to melt. Remove to cutting board. Sprinkle chips over queso dip. Cut quesadillas into 6 wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.