From the most recent Cooking Light magazine. So good!
Goat Cheese and Roasted Corn Quesadilla
Yield: four servings
1 c. corn kernels (fresh is best, but frozen is okay)
5 oz. goat cheese, softened
8 corn tortillas
green onion, diced
salsa (CL recommends salsa verde, but any kind is okay)
Saute corn over medium-high heat. Remove from heat, and mix in bowl with goat cheese. Divide corn/cheese mixture among four tortillas. Sprinkle with diced green onion. Drizzle with salsa and top with second tortilla. Coat skillet with PAM pre-heat to medium-high. Cook quesadilla for 1.5 minutes each side. Cut into wedges and serve with more salsa.
Enjoy!
Funny stories... tales from the road... life with us.
Monday, March 02, 2009
Recipe Sharing: Goat Cheese and Roasted Corn Quesadilla
Subscribe to:
Post Comments (Atom)
2 comments:
Sounds magnificent! J and I are both big goat cheese fans, so I will definitely be trying this.
Hope you are staying warm and cozy up there.
RAK
I would LOVE LOVE LOVE your househuting checklist if you've still got it!
Post a Comment