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Goats Cheese, Black Bean & Corn Quesadillas

Change up up your quesadillas by using goat's cheese and adding in some of our chunky, ingredient-rich Black Bean & Corn salsa

Ingredients

1 packet Flour tortillas (8 in total)
2 tbsp vegetable oil
1/2 cup Queso Fresco, or Monterey Jack cheese
1/2 cup mild soft goat cheese
1/2 jar New Canaan Farms Black Bean & Corn Salsa

2 cups fresh spinach
1 avocado, sliced

SERVE WITH:
Sour cream, New Canaan Farms Sweet & Hot Jalapeños and fresh cilantro

A jar of New Canaan Farms Black bean corn salsa — Goat’s Cheese, Black Bean and Corn quesadilla cooking in a frying pan

Goat's Cheese, Black Bean and Corn quesadilla cooking in a frying pan — Goat’s Cheese, Black Bean and Corn quesadilla cooking in a frying pan

Directions

Spread goat’s cheese on one tortilla, leaving the last 1/4 inch from the edges clear
Top with 1/4 cup of New Canaan Farms Black Bean & Corn Salsa
Cover with slices of avocado; scatter spinach leaves on top, then sprinkle Queso Fresco or Monterey Jack on top of the spinach
Cover with a second tortilla
Heat a grill pan or cast iron skillet over medium heat
Add a small amount of vegetable oil, and when this starts to shimmer place the goat’s cheese side of the tortilla gently in the pan
Cook until the tortilla turns golden brown, then carefully flip over with a spatula
Once the cheese has melted and the second tortilla is golden brown, flip onto a plate with the spatula
Keep this warm while you complete the remaining tortillas
Cut all tortillas into wedges and serve with sour cream, jalapeños, fresh cilantro and anything else you wish!