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.
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.
We prefer these with flour tortillas rather than corn. The goat cheese adds just the right amount of tang to the roasted corn. Great "finger food" for a party.
This is great - salty, sweet, spicy. I fixed it for a special occasion with rice and black beans and it was a big hit.
I love this dish! It's quick and easy and VERY tasty. Even my husband - who does not like meals without meat - loves this dish.
Really very tasty, I loved the green onion and will add more next time. It was a big hit with my 5-year old minus the onion and salsa.
Quick and easy to make and delicious to eat!!
This recipe was easy to put together and I actually saved time by buying Trader Joe's frozen roasted corn. I might add a little more spice to the mix, but other than that, very good.
This is pretty good. Not sure I would serve to company as some might be skeptical about the combination, but I love goat cheese. Husband and I liked it for a meatless meal. Served with guac and sour cream on the side, cuban black beans and a salad. Also I made the quesdillas with my Breville panini press. So easy!
This was good. Quick, easy, and tasty. Didn't blow my socks off, and it won't go into the 'steady' rotation, but I will definitely make it again.
Great, easy weeknight meal. Very different flavors but they all complement the dish nicely. Used roasted chipotle salsa instead of salsa verde and it was delicious!
If you like goat cheese, you are in for a special treat with these delicious quesadillas! I have successfully subbed in whole wheat tortillas and thawed frozen corn when making these in the past. The "roasting" process really brings out the fresh flavor of the corn. Easy, quick, and tasty!
Delicious! I used two ears of corn, 4 oz. of goat cheese and skipped the salsa verde. Added a bit of queso enchilado cheese and they were excellent! The combination of goat cheese and fresh, carmelized corn is so tasty!
This has become one of our favorite go-to meals! Super simple and quick to make...very flavorful. I added some rotisserie chicken I had leftover and it was delicious! If you like goat cheese, you have to try this!!!
These are unusual and very tasty. Quick to put together on a weeknight. Will definitely add this to our staple rotation. Don't think I'd serve it to guests though unless as a side to something else or as an appetizer.
I LOVED this recipe. My husband was a little put off by the goat cheese, until he tried his first bite! I used frozen sweet corn because it was quicker. The play of the sweet corn, the slightly salty cheese, and the little spice of the salsa verde really make this a nice twist on traditional quesadillas. I served it with the recommended bean salad.
Pretty Good recipe and super easy to make. Great for a quick weeknight dinner. I also had the left over for lunch. There was something about it that was lacking, but I think it was because I did not use the Salsa verde as a dipping sauce. The flavor was great!
These were wonderful, and ready in about 15 minutes! I used frozen corn, right out of the bag. Added grilled chicken strips for my carnivorous family, although it wasn't really needed in my opinion. Used way more salsa than the recipe calls for, resulting in just a little heat... not much, just a little. The goat cheese mixture was enough to make 5 of them, and believe me, they all went fast. I'll make these again and again.
I tried this recipe on my son who is a vegetarian and difficult to please menu wise and he loved it!!!
Well, I don't know if I'd serve it for a special occasion, but this was great. I couldn't find fresh corn at the store, so I used frozen, popped it right in the pan from the freezer. It worked out just fine! I'll probably increase the corn next time, because I really liked the chewy texture. This was very easy to make, too. I served it with Hidden Rainbow Albondigas. So good!
Really good. I didn't change a thing though instead of serving it with black beans and rice I served it with fat-free refried beans just because they were in the pantry. Do try this!
This was a good dish for the whole family. I used frozen corn that I thawed and red salsa for the kids (the green was too hot). With beans and rice and refried beans it was meal everyone in our house enjoyed.
This was a really good recipe. It sounded odd at the beginning but the combination of the goat cheese, the salsa verde and the corn was great! I added some chicken (I simply boiled it and stripped it into small pieces and mixed it in with the corn and cheese) for a heartier meal. Definitively a repeat!
I made these for dinner last week and they were awesome. I love the roasted corn flavor and black beans mixed in with the goat cheese...it melts and turns to a smooth cream inside the tortillas. Yum. Very simple to make too which is always a plus.
This was terrific. We made it on a Friday when both of us were weary from work. It took about 15 minutes to make and was just delicious. For what it is worth, tomatillo salsa works just as well as salsa verde and may be the same thing.
I liked the flavor of these quesadillas a lot and they were pretty rich and filling. I love goat cheese, but I thought five ounces was a bit too much for this recipe. It seemed to overpower the other flavors too much. Next time, I will reduce the amount of goat cheese to four ounces and increase the amount of corn to 1.5 cups and see how that works out.
My husband loves quesadillas, but I cringe everytime he eats them in a restaurant since they are always served dripping in cheese and grease (no offense, quesadilla chefs of America). I also thought this would be a good dish to try to make using our new panini press. In the end, we were both satisfied. The quesadillas were tasty, although a bit heavy on the goat-cheese side...probably because my container of goat-cheese contained slightly more than the recipe called for (but not enough for me to go to the effort of removing - .3 oz). Using the panini maker resulted in melted quesadillas, but they weren't as crispy as they probably would have been using the skillet as the recipe indicated. I do think I would make a variation of this again, however. The recipe was fast and easy to make, as well.
This was great and so easy! I didn't even have to soften the goat cheese first; I just mixed the corn straight from the skillet with the cheese, and it blended nicely. I added a little garlic and onion powder to the goat cheese corn mixture to add some flavor. The whole thing took less than fifteen minutes. As recommended, we served it with yellow rice and black beans. Highly recommended!
