Monday, March 16, 2009


Goat cheese and roasted corn quesadillas (recipe in the comments)
Seasoned black beans
Salad of various greens and salsa verde dressing

Hot tea
A new quesadilla recipe with goat cheese as a central ingredient! I was very excited to try this, as it seemed just similar enough to our black bean and goat cheese quesadillas to be a good bet, but different enough to warrant a new recipe. The prep on this is incredibly quick and the results were generally fantastic. That said, the original recipe called for corn tortillas and we both though that this would be MUCH better with flour. The corn tore easily and were hard to determine "doneness" with. Also, the filling is pretty liquid-y and so flour would absorb a bit better. Regardless though, this was a great meal and we will be making it again!

Prep Notes
Difficulty: Super easy
Chopping: Scallions
Time: 25 minutes
Make ahead: I would make these just before serving.

J: "This dinner made my Monday!"
M: "Good, but better with flour tortillas."

1 comment:

J said...

Goat Cheese and Roasted Corn Quesadillas – M & J (inspired by Cooking Light)
Serves 2

1 cup corn kernels (about 1 large ear)
Cooking spray
5 oz goat cheese, softened
2 green onions, sliced thinnly
2 T salsa verde, plus more to serve
8 (6”) flour tortillas

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, sautéing for 2 minutes or until browned. Meanwhile, combine goat cheese, scallions and salsa verde. Add corn and stir until well blended. Divide corn mixture evenly among 4 tortillas and spread evenly. Top with remaining 4 tortillas.

Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 ½ minutes on each side or until golden. Remove from pan; keep warm. Recoat pan with cooking spray and cook remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with more salsa verde.