Saturday, December 12, 2009

Goat cheese and roasted corn quesadillas

I came across this dish in an advertisement for Propel water. We had most of the stuff on hand and needed a quick dinner post-yoga one Monday night and tried our hand at it.

1 cup fresh corn kernels (we used frozen)
2/3 cup (5 ounces) goat cheese, softened
8 6-inch tortillas
1/4 cup chopped green onion
10 tablespoons salsa
cooking spray


1.Heat a large nonstick skillet over medium high heat. Add corn and saute for 2 minutes or until browned. Add goat cheese to corn.

2.Divide corn mix among 4 tortillas and sprinkle each tortilla with 1 tbsp green onion. Top with remaining tortilla shell
3.Heat pan over medium-high heat. Coat pan with cooking spray and place 2 quesadillas in pan, cook 1 1/2 minutes on each side or until golden. Remove from pan, keep warm.
4.Wipe pan clean and repeat step 3.
5. Cut each quesadilla into 4 wedges and top with 8 tbsp salsa. Serve with a side of black beans.

Cook's notes:
1. This wasn't the most spectacular meal, but it was good. We just made jumbo 10 inch quesadillas as we didn't have any small ones.
2. We also added shredded cheddar cheese to either side of the tortilla's during cooking.

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