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Thursday, August 19, 2010

Corn, Bean and Goat Cheese Quesadilla

Corn, Bean and Goat Cheese Quesadilla
·      Whole wheat tortilla (2 per quesadilla)
·      4-6 oz of goat cheese, crumbled
·      ¼ cup of corn kernels
·      1-2 strips of roasted red peppers cut into small pieces
·      ¼ cup of black beans
·      2 Tbs chopped fresh cilantro
·      fresh salsa and sour cream
Coat a large skillet with a very thin layer of olive oil and heat over medium heat. 
Place on tortilla in the pan.  Top with a layer of the crumbled goat cheese.  Layer corn, beans, red peppers and cilantro on top of the goat cheese.  Top with a second tortilla.  Cook about 2-3 minutes on medium low heat (be careful not to get the pan too hot- or you’ll fry the tortilla without melting the yummy goat cheese)
Serve with salsa and sour cream (and maybe some sangria!!)