Goat Cheese & Corn Quesadillas

I spent the last few evenings going through three months of Cooking Light magazines that I haven't had time for because of school. I've now got a list of about 10--probably more--recipes on my to-do list. So tonight I started with goat cheese and corn quesadillas. They were really good and super easy. I served them with a tex-mex salad on the side.













Quesadillas:
4 tortillas (recipe called for corn, but I used flour)
1 cup whole kernel corn
1/2 cup goat cheese
1/2 cup tomatillo salsa (I had an open jar of black bean/corn salsa so I used that)

Saute corn in a small amount of EVOO. Mix heated corn with cheese. Lightly butter the tortillas, place butter side down in a warm skillet, top with corn mix and a spoon full of salsa, top with other tortilla. Cook two min on each side and slice with a pizza cutter.

Salad: (not from the magazine)
Spring mix
Roma tomato, chopped
Corn
Black beans
Bell pepper, chopped
Avocado, sliced
Cilantro
Salsa, on the side

Spicy Shrimp Tacos

These were so good, I wished I had doubled the amount of shrimp. Again with the phone photos, sorry.
This is a Cooking Light recipe. I can't get the web site to load, so I can't link to it for you. This is from my memory.

Tomatillo Salsa:









1/2 lb. of tomatillos (I used canned)
1/4 cup fresh cilantro
1/2 jalapeno (I used a whole)
1 clove garlic
Green onions (I used a shallot)
Salt & Pepper
1 banana pepper (not in the recipe, but I had a ripe one on my plant and wanted to use it.)

Toss all of that into a food processor and pulse until the consistency of your liking. You are supposed to grill the tomatillos first, then rough chop them and only process the other ingredients and toss, but b/c mine were canned, that wasn't an option. I just processesed the whole thing and it was great.

Shrimp:
I used 20 shrimp, can't remember what the recipe called for, but next time I will use a lot more.
Put them on skewers and grill for two min on each side.

Hot Sauce:
1 tblsp. hot sauce (I used Franks)
1 tblsp. chili powder
1/2 tblsp. cumin
1/2 tblsp. salt
2 tblsp. EVOO (I added this, it seemed like it needed more liquid and I felt that more hot sauce would become overwhelming. Coat the cooked shrimp in the hot sauce.


Layer the following:
Tortilla (I used 6-inch.)
Shredded slaw (I bought the bag of shredded broccoli/cauliflower/carrots/cabbage)
A little quessadilla cheese
Shrimp
Tomatillo salsa

Tomatillos are so hard to find in Toledo

But once in a while, I get lucky and there they are! Anderson's almost always has them. After researching many many recipes, this is what I came up with for tomatillo sauce. It's quick and easy, and we really love it.

Tomatillo Sauce

5-6 tomatillos, boiled for about 5 min.

2 cloves garlic, chopped

1 jalapeno, chopped

salt and pepper

Toss it all in the food processor until smooth, add about 1/4 cup water to thin it.

We like it over cheese enchiladas. Put a spoonful of sauce in each tortilla, then fill with cheese and roll the enchiladas, cover with tomatillo sauce and bake for about 20 min at 350.