Have you ever had a recipe that sounds really basic until you actually try all of the ingredients together and then it's really impressive? That's how this one from the March issue of Cooking Light one is. Browning the corn caramelizes the sugars and really adds depth. Even Jonathan raved about it and corn is nowhere near his list of favorite foods. We'll be using this often when we need a light dinner.
1 cup fresh corn kernels (I used frozen)
2/3 cup (5 oz) goat cheese, softened
8 corn tortillas
salsa verde
Heat a large nonstick skillet over medium high heat. Add corn; saute 2 minutes or until browned. Place corn n small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture and spread evenly among 4 tortillas. Drizzle each with 1 1/2 tsp salsa, top with remaining 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, and keep warm. Repeat with remaining tortillas. Cut into wedges and serve with a side of black beans and plain yogurt.
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this sounds delicious!
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