Name: Chili Lime Goat Cheese Quesadilla
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 TB butter; 1 tsp salt, divide; ½ tsp black pepper; 2 TB extra virgin olive oil; 2 cans of sweet corn, drained and rinsed; 2 cups zucchini, diced 1/4-inch to ½-inch; 3 green onions, chopped; 4 oz LaClare Creamery Chili Lime Goat Cheese , slightly softened; 1/4 cup cilantro, chopped; 4 8-inch flour tortillas; Pico de gallo and sliced avocados, for serving

the details

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 4

ingredients

1 TB butter
1 tsp salt, divide
½ tsp black pepper
2 TB extra virgin olive oil
2 cans of sweet corn, drained and rinsed
2 cups zucchini, diced 1/4-inch to ½-inch
3 green onions, chopped
4 oz LaClare Creamery Chili Lime Goat Cheese, slightly softened
1/4 cup cilantro, chopped
4 8-inch flour tortillas
Pico de gallo and sliced avocados, for serving

directions

Place butter, salt, and pepper in a medium mixing bowl.
Preheat a large skillet over medium heat. Add corn to the dry skillet and cook until slightly browned. Remove from heat and add to mixing bowl, toss with butter, salt, and pepper until well combined.
Replace the skillet over medium heat and add olive oil, zucchini, ½ tsp salt, and a ¼ tsp of pepper. Cook about 5 minutes or until zucchini starts to soften. Once cooked add to corn mixture and stir to combine.
Spread a tablespoon of Chili Lime Goat Cheese on half a tortilla. Place in the same skillet cheese side up. Top with corn and zucchini mixture, green onions, and cilantro. Fold over tortilla and cook for a couple minutes until browned. Flip over and cook other side.
Repeat the process with the remaining tortillas. Cut quesadilla into thirds and serve with pico de gallo and avocados.