Weight Watchers Wednesday: Goat Cheese & Roasted Corn Quesadillas

I weighed myself this morning and was not completely disgusted. I now have about 10 pounds to go before being at my pre-pregnancy weight. I'd love to lose a little more, maybe a total of 15 pounds, but I won't push my luck. Ten will do for now, I suppose (although I do have to fit into a bridemaid's gown in May ...).

So this isn't the best-looking photo in the world (a quesadilla is a quesadilla, right?), but a bad photo is better than nothing, I guess.

This isn't a Weight Watchers recipe, but it's from Cooking Light. Close enough, eh? I found this while wading through recipes looking for something healthy but not too off the wall. You know my love for cheese, so I thought we'd give this a try.

We enjoyed this; the flavor was good and it wasn't heavy like most of the quesadillas I make (with lots of regular cheese). I followed the recipe and only used one ear of corn, which yielded only 3/4 cup of corn. Next time I make this I'll use two ears of corn - I think this could have used more. And if you want to add more substance, you could add grilled chicken, too.

All in all, this was a pretty good meal. Healthy, easy and if you like goat cheese, tasty. Enjoy!


Goat Cheese & Roasted Corn Quesadillas
Recipe from Cooking Light, March 2009
1 cup fresh corn kernels (about 1 large ear)
2/3 cup (5 ounces) goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onions (about 1 green onion)
10 tablespoon bottled salsa verde, divided
Cooking spray

Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa. Serves 4.

Calories per serving (serving size: 4 wedges and 2 tablespoons salsa): 223; Fat:8.9g; Protein: 9.9g; Carbohydrate: 28.6g; Fiber: 3.2g; Cholesterol: 16mg; Iron: 1mg; Sodium: 266mg; Calcium: 75mg