Art is the Handmaid of Human Good

Life in Lowell, Massachusetts, USA

Goat Cheese & Roasted Corn Quesadillas

1 Comment

Goat Cheese & Roasted Corn Quesadillas

This is, no joke, a really quick and easy recipe (in fact, I wouldn’t even call it a recipe it’s so easy.)  It’s also crazy-delicious.  It is so quick, easy, delicious, and easily made from items I have on-hand, that it was the perfect dinner solution last night (and saved us from ordering pizza.)

See, Gist and I had been camping all weekend, and arrived home smelling of campfire, in desperate need of showers, hungry, and totally relaxed (in other words, there was no way I wanted to cook anything complicated.)  Warning – camping bliss detour ahead:

Day 149 - Sunday, May 30th 2010

View from the hammock

Reading in the hammock

Anyway, back to the recipe. It’s super easy. First, roast some corn in a skillet:

Goat Cheese & Roasted Corn Quesadillas

Or buy Trader Joe’s frozen Roasted Corn and use that instead.  Mix whichever corn you use with some scallions.

Goat Cheese & Roasted Corn Quesadillas

Crumble goat cheese on corn tortillas.

Goat Cheese & Roasted Corn Quesadillas

Top that with the corn and scallion mixture and salsa verde.

Day 150 - Monday, May 31st 2010

Cook until golden…

Goat Cheese & Roasted Corn Quesadillas

…and serve with yellow rice and black beans. It makes a great leftover lunch:

Goat Cheese and Roasted Corn Quesadillas
Recipe courtesy of Cooking Light

  • 1 cup fresh corn kernels
  • 2/3 cup (5 ounces) goat cheese, softened
  • 8 (6-inch) corn tortillas
  • 1/4 cup chopped green onions (about 1 green onion)
  • 10 tablespoon bottled salsa verde, divided
  • Cooking spray, or canola oil

Heat a large nonstick skillet over medium-high heat. Add corn; sauté 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 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 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; 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 tablespoons salsa.


Author: Marianne

Hi my name is Marianne Gries, welcome to Art is the Handmaid of Human Good. I use this space to write about and share pictures of things that interest me. That includes my life in Lowell, my adventures in car-lite living, the food I cook and eat, my dogs, home improvement projects, vacations, knitting, and interesting things and places I see and visit. Thanks for stopping by!

One thought on “Goat Cheese & Roasted Corn Quesadillas

  1. The only good thing about camping is the campfire!

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