Ingredients Weight Measure
Corn kernels 12 oz. 3 cups
Onion, diced 2 oz. 1/2 cup
Tomato, diced 4 oz. 1 cup
Cilantro, minced 3/4 oz. 2 Tbsp.
Chicken, cooked, skinned and shredded* 16 oz. 4 cups
BBQ sauce 8 oz. 1 cup
TABASCO® brand Original Red Sauce, divided 5 oz. 12 Tbsp.
Sour cream 24 oz. 3 cups
Flour tortillas 24 ea.
Monterey Jack cheese, shredded 18 oz. 4-1/2 cups


  1. To prepare the quesadilla mixture, combine corn, onions, tomatoes, cilantro, chicken, BBQ sauce and 9 Tbsp. TABASCO® Sauce.
  2. To prepare the sour cream sauce, combine the sour cream and 3 Tbsp. TABASCO® Sauce. Refrigerate until needed.
  3. To assemble each quesadilla, place a tortilla on an oiled flat grill and spread 1 oz. cheese over the surface. Top with 4 oz. quesadilla mixture and an additional 1/2 oz. cheese. Lay second flour tortilla on top. Allow the bottom tortilla to brown, flip quesadilla and cook until it's browned on both sides and cheese is melted.
  4. Allow to cool slightly and slice into wedges. Serve each with 2 Tbsp. sour cream sauce.

Yield: 12 servings

* Cooked shrimp, beef or sausage may be substituted for chicken.