I needed a quick and easy lunch for myself on Friday, so after looking in the fridge to see what my options were, I decided to try out a recipe I'd seen on my SIL Mary's blog a couple of weeks ago for goat cheese and roasted corn quesadillas. I was going off of memory (not a good thing for me these days :), so I missed an ingredient (the salsa). How I forgot about the salsa, I don't know, but they were good none-the-less. I added a spoonful of my home-canned organic black beans to mine for some protein. Definitely something I'll make again - at least for me, Kevin doesn't like goat cheese, but I love the stuff!
Goat Cheese and Roasted Corn Quesadillas
1 cup fresh corn kernels (I used frozen)
2/3 cup (5 oz) goat cheese, softened (I used a sun-dried tomato and garlic goat cheese)
8 corn tortillas
salsa verde (I forgot this part)
(I added some black beans)
Heat a large nonstick skillet over medium high heat. Add corn; saute 2 minutes or until browned. (I skipped the browning of the corn step) Place corn in small bowl. Add goat cheese to corn; stir until well blended. (I just spread some goat cheese on a tortilla, topped with corn and beans, then spread a little on the top tortilla and slapped them together.) Divide corn mixture and spread evenly among 4 tortillas. Drizzle each with 1 1/2 tsp salsa, top with remaining 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, and keep warm. Repeat with remaining tortillas. Cut into wedges and serve with a side of black beans and plain yogurt.