Chicken Goat- Cheese Quesadillas

• 1 1/2 oz goat cheese, softened to room temperature
• 2 tbsp shredded monterey jack cheese
• 1/2 tsp virgin olive oil
• 1/4 cup chopped vidalia onion
• 1/2 cup frozen corn kernels, thawed
• 1 pinch ground black pepper
• 1/2 cup diced cooked skinless white-meat chicken
• 1 tbsp chopped fresh cilantro
• 4 six-inch corn tortillas
• Nonstick cooking spray, preferably olive oil

Directions 

1.

Combine cheeses in a small bowl. Set aside.

2.

Heat olive oil in a medium saute pan over medium-low heat. Add onion and saute for 2 minutes. Add corn and pepper; saute for 1 minute. Add chicken and saute for 1 minute. Remove from heat, then stir in cilantro.

3.

Divide cheese mixture and spread over 2 tortillas. Layer each tortilla with half the chicken mixture and top with remaining tortillas.

4.

Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway.    This recipe if from Women's Health magazine.  We have a quesadilla maker so I made them in it.  One quesadilla is filling enough for a dinner.                                                                                                                                                      Megan-3.5/5                                                                        Jesse-3/5