This healthy, vegetarian option of the classic quesadilla comes from a Propel Water advertisement in October’s addition of Cooking Light magazine. I found it funny that Propel is mentioned in the ingredients list but in the end is only used to wash down the meal! I love this recipe because it’s easy, tasty and can easily be modified to suit your liking. I’m usually a tomato salsa fan, but I find the verde salsa to be a perfect complement to the goat cheese and corn.
Ease of Preparation: Easy
- 1 cup fresh corn kernels (appx 1 large ear) (we use frozen and they taste delicious)
- 2/3 cup (5 ounces) goat cheese, softened
- 8 (6-inch) corn tortillas (we use 4 medium-sized (appx 8 inch) whole wheat tortillas)
- 1/4 cup chopped green onions (about 1 green onion)
- 10 tablespoons salsa verde, divided
- Cooking spray
- Propel Water (hey, just giving credit where credit is due)
Heat a large nonstick skillet over medium-high heat. Add corn and saute appx. 2 minutes or until browned (saute a little longer for frozen corn). Place corn in a small bowl. Add goat cheese to corn and stir until well blended. Divide corn mixture evenly among 4 tortillas (or 2 if you are using larger tortillas); spread to within1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining tortillas.
Wipe out pan; reheat pan over medium-high heat. Coat pan with cooking spray. Place quesadilla in pan and cook 1 1/2 minutes on each side or until golden. Wipe pan clean; recoat with cooking spray and repeat with remaining quesadillas. Cut quesadilla into 4 wedges and serve with remaining 8 tablespoons salsa.
Notes from Paige: I have also made these using diced white onions in place of the green onions, since we typically have white onions on hand. Just saute appx 1/2 diced onion with the corn and mix in with the cheese.