Goat Cheese & Roasted Corn Quesadillas

Browning the corn carmelizes its sugars and deepens the flavor here.

Ingredients

1 c. fresh corn kernels (about 1 large ear)*
2/3 c. (5 oz.) goat cheese, softened
8 (6-inch) corn tortillas
1/4 c. chopped green onions
10 tbsp. salsa, divided
Cooking spray
I’ve also mixed in chopped red pepper, black beans, cilantro, and chicken chorizo, depending on leftovers in the fridge.

Directions

Heat a large nonstick skillet over medium-high heat. Add corn; sauté for about two minutes, until browned. Place corn in a small bowl. Add goat cheese to corn and stir until well blended.

Divide corn mixture evenly among four tortillas; spread to within 1/4 of the sides. Sprinkle each tortilla with green onions. Top with remaining tortillas.

Heat pan over medium-high heat. Coat pan with cooking spray. Place a quesadilla in the pan and cook 90 seconds on each side, until golden. Wipe pan clean with a paper towel and recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into four wedges and serve with salsa.