Best Goat Cheese And Roasted Corn Quesadillas Recipes

Black Bean, Roasted Corn and Goat Cheese Quesadillas image

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

GOAT CHEESE AND ROASTED CORN QUESADILLAS image

Yield 4

Number Of Ingredients 8

1 cup fresh corn kernels (about 1 large ear)
2/3 cup (5 ounces) goat cheese, softened
1/4 black beans
1/4 cup chopped green onions
(about 1 green onion)
Salsa to taste
8 (6-inch)corn tortillas
Cooking spray

Steps:

Heat a large nonstick skillet over medium-high heat.Add corn; saute 2 minutes or until browned.Place corn in a small bowl. Add goat cheese and black beans to corn mixtur 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 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 qiesadilla into 4 wedges. Serve with rice and beans.