July 18, 2011

Quesadilla with Goat Cheese, Corn, and Caramelized Onions


We have been eating a lot of corn lately.

Really a lot. It's hard not to, when they're practically giving them away at the market and each ear is bursting with sweet yellow kernels. 

We also have quite a lot of goat cheese these days, since our friends Stephanie and Mike convinced us to go to Costco "just to see what it's like" and we came home with a giant tub of Laura Chenel's chèvre, a 24 pack of Lagunitas beer, and 12 boxes of tissues.

Costco is difficult to handle. Everything is in such huge volume at such huge prices that it's hard to let practical matters like "where am I going to store this?" or "how are we going to eat an entire wheel of Mexican farmer's cheese before it goes bad?" cross your mind. 

But the goat cheese - it was so cheap, and in a tub that is much more easily resealed rather than the annoying plastic log that peels open and makes a mess. So we got it. And we've been eating it, quite a lot, but somehow it seems that we're barely making a dent on it. Fortunately, I don't mind eating a lot of goat cheese, especially not when the goat cheese is combined with sweet corn and caramelized onions and stuffed between crispy tortillas.

Quesadilla with Goat Cheese, Corn, and Caramelized Onions (serves 2)


- 1 ear of corn, kernels removed and dry roasted (see black bean vegetable chili for how)
- 1/2 a medium white onion, caramelized (see farmer's pie for how)
- 1/4 cup grated pepper jack (or other mild cheese)
- 4 oz chèvre (or other soft goat cheese)
- 2 ten inch flour tortillas
- Vegetable oil, for cooking

Heat the vegetable oil in a large skillet (you don't need very much - about a teaspoon, spread across the skillet) over medium heat. Sprinkle half of the pepper jack cheese across the tortilla (this cheese is just there to hold the quesadilla together, since the goat cheese doesn't melt). Distribute the corn, onions, and goat cheese across the tortilla, then add the rest of the jack cheese. Finally, put down the second tortilla.

Cook until the bottom tortilla has browned (about five minutes), then carefully flip it over (we use two spatulas to make this work). Cook until the other side has browned (it will take a little bit less time than the first side). 


They're quite tasty on their own, naked and unadorned, but we've also served them with tomatillo salsa or guacamole.

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