Sunday, April 12, 2009

Goat Cheese, Black Bean & Corn Quesadilla

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.


Justin and Mary said...

If you have the time you really should roast the corn. It's so yummy!!! You can taste the difference. And it helps soften/melt the goat cheese when you mix them. Glad you liked these. I'm pretty sure they'll be on our gf menu next month :) I bet they would be great with the guacamole salad :)

Sara said...

I had thought about it, but I just didn't have the time when I was making this for my lunch. I love roasted corn, indeed. It is very yummy!