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
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.
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 :)