Goat Cheese & Roasted Corn Quesadillas
Tim and I had a super tasty and incredibly easy dinner last night. I had flagged this goat cheese quesadilla recipe in the most recent Cooking Light and decided that after a long Monday this was the perfect recipe to try, especially because I already had all of the ingredients in the kitchen.
A few minor changes…Since corn is not in season, I used frozen corn. I just rinsed the kernels under warm water in a colander and then tossed them in a saute pan for about 5 minutes (longer than the recipes indicates). One green onion didn’t seem like enough, so I chopped 3. And, I had recently picked up a jar of Trade Joe’s Salsa Verde which was perfect for the recipe.
I was lucky enough to have a container of the delicious fresh goat cheese we buy in the Berkshires called Monterey Chevre. The cheese is made locally at the Rawson Brook Farm in Monterey, MA, and distributed at many of the gourmet grocery stores and wine shops in the area.
I wanted to finish the tortillas in our fridge so I made two larger quesadillas with burrito-sized flour tortillas and one smaller quesadilla using two 6″ tortillas (as directed). For the larger quesadillas, I put the filling on one half of the tortilla and folded the other half over. Next time I will go with the burrito-sized tortillas, as it made a prettier quesadilla.
To cook the quesadillas, I used my double-length grill pan so I could cooked everything at once.
Lastly I served the quesadillas with some diced avocado, extra salsa verde, hot sauce, and a side of refried black beans (courtesy of Trader Joe’s). Another satisfying vegetarian dinner!
Goat Cheese and Roasted Corn Quesadillas
- 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
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.