Best Roasted Corn Soup With Chorizo Goat Cheese Quesadilla Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

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

CORN QUESADILLAS



Corn Quesadillas image

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups shredded Monterey Jack or pepper jack cheese
1 cup fresh or frozen corn
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream
1 tablespoon minced chipotle peppers in adobo sauce
4 flour tortillas (8 inches)
1 teaspoon canola oil
Guacamole, optional

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.

Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

ASPARAGUS AND GOAT CHEESE QUESADILLAS



Asparagus and Goat Cheese Quesadillas image

From All Recipes. This one is for me! I never would have thought of putting cilantro with goat cheese. I made this when I happened to have all of the ingredients on hand. Quick dinner with some fruit. I used plain goat cheese, but the herbed kind would have been even better. Yum!

Provided by dicentra

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, divided
1/2 lb fresh asparagus, cut into 1 1/2 inch pieces
salt and pepper
2 (10 inch) flour tortillas
4 ounces herbed goat cheese
1/4 cup chopped fresh cilantro
fresh fresh cilantro stem, for garnish

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
  • Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas.
  • Brush the outsides of the quesadillas with remaining oil.
  • Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

Nutrition Facts : Calories 180.5, Fat 9.5, SaturatedFat 1.6, Sodium 224.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 4.2

CHORIZO & GOAT CHEESE QUESADILLAS



Chorizo & Goat Cheese Quesadillas image

I had this quesadilla at a Mexican restaurant nearby in Pelham, Alabama before a Coldplay concert. I told the server there are chorizo & goat cheese quesadillas in Heaven. Seriously.

Provided by JessFontenot

Categories     Pork

Time 15m

Yield 4 quesadillas, 4 serving(s)

Number Of Ingredients 4

4 whole wheat tortillas, medium in size
6 ounces goat cheese, room temperature
12 ounces chorizo sausage, removed from casings
2 tablespoons olive oil, cold-pressed

Steps:

  • Brown and break up chorizo in skillet on medium heat. Drain, set aside, and wipe out skillet for the quesadillas.
  • Use 1/2 tablespoon of oil for each quesadilla.
  • Heat 1/2 tablespoon of oil in skillet to medium or medium-high, depending on your burner. When the oil is glistening, it's ready. Don't wait until it smokes.
  • Place a tortilla in the oil. Spread half with softened goat cheese and sprinkle chorizo to your liking and fold in half.
  • Let brown for a minute or so, peeking often so as to not burn it.
  • Carefully flip it over and brown the other side.
  • Repeat with the other 3 tortillas and the rest of the cheese and sausage.
  • Salud!

MEXICAN CHORIZO AND CORN SOUP



Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

  • In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

CORN AND GOAT CHEESE QUESO



Corn and Goat Cheese Queso image

Provided by Emeril Lagasse

Categories     appetizer

Time 35m

Yield about 2 1/2 cups

Number Of Ingredients 11

2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground pepper
3 cups fresh corn, about 6 ears
1 tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese, crumbled
1/4 to 1/2 cup heavy cream
1/2 cup brunoise tomato
2 to 3 tablespoons finely chopped fresh cilantro leaves
Homemade or store bought tortilla chips, for serving

Steps:

  • In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top and serve with tortilla chips.

CHORIZO AND GOAT CHEESE QUICHE



Chorizo and Goat Cheese Quiche image

Provided by Bobby Flay

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water
6 jalapenos, roasted and seeded (do not remove blistered skin)
1 1/2 cups tightly packed cilantro leaves
1 clove garlic, chopped
3 tablespoons pine nuts
Extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated Cotija cheese
2 to 3 green onions, (dark and pale green part) thinly sliced
2 teaspoons chopped fresh thyme leaves
10 large eggs
1 3/4 cups milk
1 3/4 cups heavy cream
4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces

Steps:

  • Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
  • On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
  • Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.
  • Preheat oven to 350 degrees F.
  • Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.
  • Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.

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