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

1. 1. Combine cheeses in a small bowl. Set aside.
2. 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. 3. Divide cheese mixture and spread over 2 tortillas. Layer each tortilla with half the chicken mixture and top with remaining tortillas.
4. 4. Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway.
5. Per serving: 361 cal, 14 g fat (6 g sat), 38 g carbs, 340 mg sodium, 3 g fiber, 21 g protein

goat cheese, cheese, virgin olive oil, vidalia onion, frozen corn kernels, ground black pepper, chicken, fresh cilantro, corn tortillas, nonstick cooking spray

Taken from www.epicurious.com/recipes/member/views/chicken-goat-cheese-quesadillas-51540801 (may not work)