Sunday, February 22, 2009

goat cheese & roasted corn quesadillas

Talk about yummy! This is a recipe from my newest Cooking Light magazine. We had it tonight for dinner and oh. my. gosh. it was delicious! Veggies can even eat it (Em, I highly recommend you trying this). Here we go:

-1 cup fresh corn kernels (about 1 large ear--they don't have these in PA right now so I used canned corn)
- 2/3 cup (5 oz.) goat cheese, softened
-8 (6 in) corn tortillas--I used whole wheat flour tortillas
-1/4 cup chopped green onions (about 1 green onion)--I used red onion because I didn't have green
-10 tbsp. bottled salsa verde, divided
-cooking spray

1. Heat a large nonstick skillet over medium-high heat. Add corn; saute 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 in. of sides. Sprinkle each tortilla with 1 tbsp. green onions. Drizzle each with 1 1/2 tsps. salsa; top with remaining 4 tortillas.

2. 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 tbsps. salsa.

Calories: 223
Fat: 8.9g
Protein: 9.9g

Oh by the way, this is the first time I can remember trying goat cheese and it was so great! Mmm mmm! It had a unique taste that I loved :)


Emily said...

Dang, that does sound good. I was actually going to make quesadillas tonight, so I might make half of them like this. Thanks for the idea!

Cynthia said...

Try frozen corn next's closer to fresh. They do sound so yummy! Maybe if we go to the beach you can make us some! I love you Jessi.