Goat Cheese & Roasted Corn Quesadillas

I found this yummy recipe in the March issue of Cooking Light. It's muy delicioso, super quick and easy, and a great spin on a classic. I'm seeing goat cheese used more and more recently and finally decided to try it. I really liked it and thought that it made this dish, but it's a little hard on my wallet if you know what I mean, so suffice it say, goat cheese, you will not be a new regular in my house hold. Also, try your hardest to find a really good sweet corn if you make this. It really helps to balance the tartness (is that the right word) for the goat cheese.

1 cup fresh corn kernels (says about 1 large ear, but I used 2)
2/3 cup (5 ounces) goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onions (about 1 green onion)
10 Tbs bottled salsa verde, divided
Cooking Spray

1. Heat a large nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Place corn in a small bowl. Add 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 Tbs green onions. Drizzle each with 1 1/2 tsp 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 Tbs salsa.

Cooking Light, March 2009