"Food is our common ground, a universal experience." - James Beard

Wednesday, April 13, 2011

Roasted Corn, Chicken, and Goat Cheese Quesadillas

My friend, Julie, told me about this recipe recently - and it sounds fantastic!  She got it from this cute blog, Keeping up with the Joneses (recipe originally published in Cooking Light).  Their website has step-by-step directions for this dish with pictures.  Julie says that this recipe is a sure hit and can be made any night of the week!

Roasted Corn, Chicken, and Goat Cheese Quesadillas
1 cup fresh corn kernels
1/4 cup chopped green onions
2/3 cup (5 ounces) goat cheese, softened
10 tablespoons salsa verde (or salsa of your choice)
chopped, cooked chicken (this was our addition to the 'dillas)
soft tortillas of your choosing

Cut the corn off of the cob (one cob should be enough).  Chop 1 - 2 green onions. In a nonstick skillet over medium-high heat, roast the corn for about 2 minutes or until it starts to brown. Add the corn to the goat cheese and mix thoroughly.  Spread the corn mixture over the tortilla.  Add chicken, green onions, and salsa. Coat a skillet, with nonstick spray and add the quesadilla. Cook over medium heat and watch closely because these burn easily!  Flip it over and toast the other side. Remove from pan and slice into pieces.

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