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:
Anyway, back to the recipe. It’s super easy. First, roast some corn in a skillet:
Or buy Trader Joe’s frozen Roasted Corn and use that instead. Mix whichever corn you use with some scallions.
Crumble goat cheese on corn tortillas.
Top that with the corn and scallion mixture and salsa verde.
Cook until golden…
…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.