Corn And Goat Cheese Quesadillas

• 2 corn cobs, trimmed
• 7 1/2 ounces soft goat's cheese
• 8 (8-inch) flour tortillas
• 1/2 cup drained char-grilled red bell pepper, sliced thinly
• 2 tablespoons pickled sliced jalapeno chilies, drained
• 1/3 cup coarsely chopped fresh cilantro
• 2 tablespoons butter
• 1 1/2 ounces baby spinach leaves
• 1 lime, cut into wedges

1. Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and tender; when cool enough to handle, cut kernels from cobs.
2. Spread cheese over tortillas.
3. Top four of the tortillas with corn, bell peppers, chili and cilantro, season; top with remaining tortillas.
4. Press around edges firmly to seal quesadillas.
5. Melt butter in medium frying pan; cook quesadillas, one at a time, until browned both sides and heated through.
6. Serve quesadillas with spinach and lime wedges.

corn cobs, flour tortillas, red bell pepper, jalapeno chilies, fresh cilantro, butter, baby spinach, lime

Taken from www.foodrepublic.com/recipes/corn-and-goat-cheese-quesadillas-recipe/ (may not work)