Roasted Corn and Goat Cheese Quesadillas

This recipe came from Cooking Light magazine. I've made these a few times now, and while shoveling them into my face the other day, filling falling out all over the place, it dawned on me that it must be a disgusting sight to watch me eat these. They're that delicious! So you'll need a fork or spoon to finish off the filling that falls, just keep that in mind. If you're delicate, I guess use a fork and knife for the whole thing.

For the corn, you can use corn on the cob, or you can use canned corn. I didn't find much of a difference.

4 ounces soft goat cheese
10 corn tortillas
1 cup cooked corn
1 Tbsp. chives, finely chopped (optional)
tomatillo salsa (may be labeled "Mexican green salsa" in the international foods aisle)
olive oil
cooking spray

1. Pour about 1 Tbsp. of olive oil into a pan over medium-high heat, then add the corn. Stir it often until it begins to brown slightly. Empty the corn into a mixing bowl.

2. Add the goat cheese and immediately combine until it's well-mixed and smooth. The heat of the corn helps soften the goat cheese. Then add 2 Tbsp. of the tomatillo salsa and stir well. Add chives if you want them.

3. Spray the pan with cooking spray. Make half-moon-shaped quesadillas with the tortillas and filling and press them out flat and evenly. Cook for a couple of minutes on each side.

4. Cut each quesadilla in half with a serrated knife, and serve with more tomatillo salsa. (The salsa really adds to the flavor, so don't skip it!)