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.
Goat Cheese and Roasted Corn Quesadillas
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.
More From Cooking Light
- Calories: 223
- Fat: 8.9g
- Saturated fat: 5.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.9g
- Protein: 9.9g
- Carbohydrate: 28.6g
- Fiber: 3.2g
- Cholesterol: 16mg
- Iron: 1mg
- Sodium: 266mg
- Calcium: 75mg
- 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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