I love me some quesadillas. Quick, easy, cheesy.

These quesadillas switch it up a bit- subbing the normal mexican blend with goat cheese, which gives it a tang that pairs well with the sweet corn. I served these up with some rice and black beans to round out the meal. They’d be great as appetizers, too!

Roasted Corn and Goat Cheese Quesadillas
(from Cooking Light, March 2009)

1 cup corn kernels (fresh or frozen)
2/3 cup (5oz) goat cheese, softened
8 (6 inch) tortillas
1/4 cup chopped scallions
10 tbs bottled salsa verde, divided
cooking spray

1. Saute corn in a medium skillet over medium-high heat for about 2 minutes (closer to 4 minutes if they’re frozen). Remove from heat. Add goat cheese to corn and stir well. Divide among 4 tortillas. Sprinkle each with the scallions and 1 1/2 tbs salsa. Top with remaining 4 tortillas.

2. Heat pan over medium high heat. Coat pan with cooking spray. Cook each side until golden. Cut each quesadilla into 4 wedges and serve with remaining salsa.

(223 calories per 4 wedges and 2 tbs salsa)