Goat Cheese And Roasted Corn Quesadillas Food

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GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA



Goat Cheese Quesadillas with Tomato and Corn Salsa image

Provided by Robin Donovan

Categories     Tomato     Vegetarian     Quick & Easy     Father's Day     Goat Cheese     Summer     Tortillas

Yield Serves 8 to 10 as an appetizer, 4 to 6 as an entrée

Number Of Ingredients 4

Olive oil spray or nonstick cooking spray
8 10-inch flour tortillas
12 ounces soft fresh goat cheese, crumbled (about 1 1/2 cups)
Tomato and Corn Salsaepi:recipelink

Steps:

  • Grill Method:
  • Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
  • Camp Stove Method:
  • Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
  • Make It at Home:
  • Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.

BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS



Black Bean, Roasted Corn and Goat Cheese Quesadillas image

Make and share this Black Bean, Roasted Corn and Goat Cheese Quesadillas recipe from Food.com.

Provided by dmmurphy

Categories     Cheese

Time 35m

Yield 8 quesadillas, 8 serving(s)

Number Of Ingredients 12

2 cups corn kernels
2 (5 1/3 ounce) containers chavrie soft-type goat cheese
1/2 cup cilantro, chopped
1 teaspoon olive oil
1 cup onion, chopped
2 garlic cloves, minced (think I did 3 or 4)
1 cup salsa
1 teaspoon ground cumin
15 ounces canned black beans, undrained
16 small corn tortillas
1 cup salsa verde
1 cup nonfat sour cream

Steps:

  • Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
  • In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
  • Remove from heat, stir in the corn/cilantro/goat cheese mixture.
  • Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
  • Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
  • Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.

Nutrition Facts : Calories 365.5, Fat 13.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 808.6, Carbohydrate 45.9, Fiber 8.1, Sugar 5.9, Protein 17.4

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