Think outside the cheddar-and-chicken box: This quesadilla features an herbed goat and cream cheese mixture and one of summer’s show-stopping ingredients: fresh sweet corn.
2 ounces goat cheese
1 ounce cream cheese
1 large ear sweet corn
1/2 tablespoon olive oil
1/2 medium red onion, cut into 1/4-inch slices
1/3 cup loosely packed cilantro, chopped
Juice of 1/2 lime
2 to 3 whole-wheat tortillas
1. Light grill. Place goat cheese and cream cheese in a bowl, and set aside.
2. Remove husk and silk from corn and rub with olive oil. (For a little extra kick, rub with a bit of chipotle powder.) Place corn and onions on grill. Cook until both are charred, about 8 to 10 minutes, turning corn and flipping onions as needed.
3. Stir goat cheese and cream cheese together. Once combined, stir in lime juice and vigorously whip until lighter. Add cilantro.
4. Spread cheese mixture on the side of 1 tortilla. Layer onions and sprinkle corn on one half. Fold quesadilla over and return to grill. Cook on both sides until tortilla is browning and crispy, about 3 to 5 minutes. Repeat with remaining tortilla.
Nutrition score per serving: 558 calories, 22g fat (11g saturated), 72g carbs, 22g protein, 11g fiber, 855mg sodium
Recipe and photo courtesy of Erin Alderson, who blogs at NaturallyElla.com