Monday, January 18, 2010

Goat cheese and roasted corn quesadillas

I am making this immediately! Ok, I already ate dinner. I'm making this tomorrow.

Adapted from Cooking Light and my favorite Framed blog (found to the right)

Yield: 4 servings (serving size: 4 wedges and 2 tablespoons salsa)


  • 1 cup fresh corn kernels (about 1 large ear)
  • 2/3 cup (5 ounces) goat cheese, softened
  • 8 (6-inch) corn tortillas
  • 1/4 cup chopped green onions (about 1 green onion)
  • 10 tablespoon bottled salsa verde, divided
  • Cooking spray


1. Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

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