Goat Cheese And Roasted Corn Quesadillas Recipes

BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS

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.

ROASTED CORN SOUP WITH CHORIZO-GOAT CHEESE QUESADILLA

Steps:

• Scrape the kernels from each ear of corn with a sharp knife. In a large saucepan over medium heat, heat the butter and oil. Add the onion and garlic and cook until soft. Raise the heat to high, add the wine and cook until reduced. Reduce the heat to medium, add the corn and sweat for 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes. Place the mixture, in batches, into a blender and blend until smooth. Return the mixture to the pan and heat over medium-low heat. Stir in the cream and cook, until hot, about 1 minute. Divide among 8 bowls and garnish with chives.
• In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes. Peel and slice thin. Preheat the oven to 450 degrees F. Place 4 tortillas on an ungreased baking sheet. Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste. Stack to make two 2 layered tortillas and top with the remaining 2 tortillas. Bake for 8 to 12 minutes until golden brown and cheese has melted. Slice into sixths and serve along side soup.

GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Grill Method:
• Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Camp Stove Method:
• Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Make It at Home:
• Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.