When this publishes, we'll be rafting down the Delaware River, so keep your fingers crossed for good weekend weather in Pond Eddy, NY!
Rewinding for a second: I don't think I've mentioned it before, but KK and I met at work in 2005, but we didn't start dating until he left the company in 2009. We have a joint group of coworker friends that we hang out with a good bit. This weekend is our 6th annual camping/rafting trip with these coworker friends, and it's something we all look forward to every year! Two of the usual couples couldn't make it this year - one's wife just had a baby, and another coworker is due in September - but we're forging on without them! Before leaving, I marinated chicken for Chipotle Chicken Kabobs and pork for Cinnamon-Spiced Pork Skewers (recipe forthcoming) for Friday night's dinner. We'll either cook them directly over the campfire or on a charcoal grill. I'll let you know how they turn out!
Remember that third ear of free corn I mentioned the other day? Well here it is! I husked the cork, cut off the kernels, browned them up a bit over the stove, and made these quesadillas! Despite the fact that he has a slight aversion to goat cheese, KK's been nice enough to include it in the menu rotation every now and again because it is one of my favorite cheeses. Instead of waiting for your goat cheese to come to room temperature, throw it into a microwave-safe bowl and heat it for about 10 seconds. After briefly heating it, it should be very easy to combine the cheese and corn. With the 8-inch tortillas, I made 2.5 quesadillas. If you don't have 8-inch tortillas (the original recipe called for 6-inch), use whatever size you have and use your judgement when dividing the cheese into servings/quesadillas. KK was excited to switch from traditional red salsa (Chi Chi's always seems to be on sale) to salsa verde when we snagged this jar of Rosa Mexicano Salsa Verde de Habanero on super sale for $1.25. The salsa verde was a nice change of pace, but be warned if you get the same kind because the habanero peppers make it HOT!!! And finally - cleanup was a breeze since the corn and quesadillas were cooked in the same skillet!
Corn & Goat Cheese Quesadillas
Adapted from myrecipes.com
Time: 15 minutes
1 ear corn, kernels removed
5-oz. goat cheese, softened
4 to 6 8-inch whole wheat tortillas
2 Tbsp salsa verde, plus more for serving
Red salsa and sour cream, for serving
1. Heat a large nonstick skillet over medium-high heat. Sauté corn 3-5 minutes, until browned.
2. Combine corn, goat cheese, and 2 Tbsp salsa verge in a small bowl; stir until combined.
3. Spread desired quantity of cheese mixture onto two tortillas, leaving 1/4 inch bare around the edges; cover with remaining tortillas. If additional cheese mixture remains, make another quesadilla.
4. Reheat skillet over medium-high, and coat with cooking spray. Cook one quesadilla at a time, about 1-2 minutes per side. Recoat pan with cooking spray before each quesadilla. Cut into wedges and serve with additional salsa verde, red salsa, and/or sour cream.