Tuesday, May 17, 2005

Goat Cheese and Roasted Corn Quesadillas

Goat Cheese and Roasted Corn Quesadillas (Adapted from CL)

2 tablespoons canola oil, divided
1 cup corn kernels
1/3 cup chopped green onions
1 tablespoon chopped jalapeño
5 ounces goat cheese, softened
8 6" white corn tortillas
10 tablespoons prepared salsa verde, divided

In a large skillet, heat 2 teaspoons oil over medium-high heat. Add corn - sauté until lightly browned, about 2 to 4 minutes. Stir in green onions and jalapeño - cook for 1 minute. Scoop out mixture into a small bowl and stir in goat cheese.

Evenly divide corn mixture between 4 tortillas, spreading to within 1/4" of the edge. Drizzle each with about 2 teaspoons salsa and top with remaining 4 tortillas.

Heat 2 teaspoons oil in a large skillet over medium-high. Set 2 quesadillas into the skillet and cook until golden brown on each side, about 1 1/2 minutes per side. Remove and repeat process with remaining oil and quesadillas. Cut into wedges and serve with remaining salsa.

Makes about 4 servings.

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