Rating: 4 stars
32 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 13
  • 5 star values: 13

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.

Maureen Callahan
Recipe by Cooking Light March 2009

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
24 mins
Yield:
4 servings (serving size: 4 wedges and 2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

223 calories; fat 8.9g; saturated fat 5.2g; mono fat 1.8g; poly fat 0.9g; protein 9.9g; carbohydrates 28.6g; fiber 3.2g; cholesterol 16mg; iron 1mg; sodium 266mg; calcium 75mg.
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