Goat Cheese And Roasted Corn Quesadillas Food

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

CHICKEN AND GOAT CHEESE QUESADILLAS

Steps:

• In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
• Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

CORN SALAD WITH GOAT CHEESE

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

CORN AND CHEESE QUESADILLAS

Steps:

• Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.

GOAT CHEESE QUESADILLAS

Steps:

• Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes.
• Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.
• Make the quesadillas: Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.
• In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side.
• Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa.
• Serve immediately, passing the remaining salsa separately.

GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA

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 AND GOAT CHEESE QUESADILLAS

Steps:

• Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
• Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
• Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

BLACK BEAN AND GOAT CHEESE QUESADILLAS

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

SPINACH AND GOAT CHEESE QUESADILLAS

Steps:

• Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
• In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS

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.