Roasted Corn Quesadillas

Okay so the original recipe is from Cooking Light and calls for goat cheese. I just use shredded mozzarella or provolone sheese, a whole can of corn, drained (most of the time I don't even roast the corn, I just mix it with the cheese and dump it on the tortilla!), and I've used flour or corn tortillas and both were good. The salsa verde gives it the good flavor so don't cut that out. This is such a quick and easy recipe I just love it. I like to pair it with black beans, simply rinsed straight out of the can, as a side.

Ingredients

1 cup fresh corn kernels (about 1 large ear)

2/3 cup shredded mozzarella OR (5 ounces) goat cheese, softened

8 (6-inch) corn tortillas

1/4 cup chopped green onions (about 1 green onion)

10 tablespoon bottled salsa verde, divided

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add mozzerella/goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.