Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the 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
How to Make It
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.
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.
These are easy and quick to put together. I used frozen corn but would use fresh when in season. I love the combination of flavored. Cooked over a hot cast iron grill top and the tortillas had a great roasted flavor.
These went together so quickly on a busy night we had time left over to actually sit an enjoy our meal. The flavors work great together. I hate to alter a dish but sometime you need to use up what's in the house. We used flour tortillas because I had them to use up, they were great still.
Just the thing for a hot summer night. Easy and cheap to put together and they take barely any time on the stovetop, so the house doesn't heat up. I had some leftover fried chicken from the deli which I skinned and shredded and added to the mix (to appease my meat-loving husband) but I think they would have been just fine without. The corn is sweet, the goat cheese is savory and tangy (I used Woolwich chevrai), and the tortillas get just a little crispy. The serving size hit the spot, but left to my own devices I could have eaten a dozen.
I was disappointed. The goat cheese didn't add much. Quesadillas are normally made with Monterey Jack and cheddar for a reason... I realize that now. These were ok tasting but didn't hold together well and didn't have more flavor than one i would've whipped up on my own with spices, cheese and chicken. Sorry. I won't be making again.
Supereasy and very good. Goat is a nice low-cal upgrade from usual quesadilla cheeses. Started with frozen corn, then followed recipe. Served with refried black beans and CL's spicy shrimp tacos. The taco recipe included a salsa verde that worked with the quesadillas. Also had some Frontera chipotle salsa on the table for a hotter option.