"This is a winner!" Nick commented on tonight's dinner, and I agree! Quesadillas aren't normally the type of thing I would cook for dinner, but I love goat cheese and thought it would be good to branch out a little. I am glad I did! The goat cheese is tangy and balanced out nicely by the sweetness of the roasted corn. I found the original recipe in Cooking Light, but changed it a little so my version (which serves 3) is below. I served it with a side salad and black beans. Oh, and Nick had chicken in his (he really liked, but I don't think it needed it!)
- 3 oz goat cheese, softened to room temp
- 3 Tbsp milk (I used 2%)
- 3/4 cup frozen corn kernals
- 1/4 cup sliced green onions
- Salsa (I used Tostito's Medium)
- 3 10" Wheat Wrap/Tortilla (I used Tofuyan)
1. Once goat cheese has softened, put in a bowl with milk and beat with hand mixer until smooth.
2. Heat skillet (lightly coated with cooking spray or olive oil spray) over medium heat.
3. Saute corn until it starts to brown. Remove from heat and stir into goat cheese.
4. Spread goat cheese and corn mixture onto one half of each tortilla.
5. Sprinkle each with green onions and dabs of salsa (dabs is a technical term here!)
6. Fold empty side tortilla over cheese side.
7. Heat skillet (lightly coated with cooking spray or olive oil spray) over medium heat.
8. Cook each quesadilla until golden brown on both sides.