Corn and goat cheese quesadillas

Frozen corn meets spring onions for a delicious dish. I loved these things! The ingredients are simple, local and the prep is fast. What is not to like?

1 bag Locavorious frozen corn kernels, lightly thawed

~ 5 oz goat cheese

tortillas (4 large wheat or 8 small corn)

~ ½ cup chopped green onions

Tomatillo salsa or salsa verde

Cooking spray

Heat a large nonstick skillet over med-high heat. (Next, I had to thaw the corn kernels for about 30 seconds in the microwave to get them loosened up.) Add corn to the hot skillet and sauté for 2 or 3 minutes, or just until the corn is starting to brown and stick to the pan. Transfer the corn to a bowl, and add the goat cheese, stirring until blended. (At this point, I quickly rinsed the skillet and got it back on the stove to warm up again.)

Divide the corn mixture evenly among 2 large (or 4 small) tortillas, and spread it out. Sprinkle the corn with green onions, then drizzle with the tomatillo salsa; I probably used about 1-2 tablespoons per tortilla. Top with the remaining tortillas.

Get that skillet hot again over med-high. Spray with cooking spray. Cook quesadillas about 1-2 minutes per side. For the next round, you might have to wipe out the skillet with a paper towel & re-spray with cooking spray. Cut quesadillas into wedges and serve with more salsa. I also tossed on a little chopped cilantro.

 

How local can you go with this recipe?? The Locavorious corn mostly came from Gardening Angel Organic farm (near Hartland). How about some tortillas from the Ann Arbor Tortilla Company, made right in town, with The City Goat cheese from Zingerman’s Creamery? The spring onions are in at the farmers market! Who made a good tomatillo salsa and put it up for their pantry? (OK, not me….but this summer…I’ll put it on the list.) Otherwise check out these Michigan made salsas – Garden Fresh Gourmet, Little Diablo, American Spoon (actually has a tomatillo salsa), Chuck & Dave’s, and Cherry Republic.

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