Title: Quesadillas with Goat Cheese & Garden Vegetables - Fft
Categories: Vegetarian
Yield: 4 Servings

10	oz	Fresh spinach (do not substitute)
2	tb	Olive oil
5		To 6 green onions; chopped
2		Ears fresh corn; cooked and cut from cob -=OR=-
1	c	Frozen / canned corn kernels
4		Roasted sweet red peppers; peeled, seeded, and chopped
3	oz	Goat cheese
8	lg	Flour tortillas

Wash and remove stems from spinach. Tear into pieces. Heat olive oil in large skillet over medium heat. Stir in spinach and green onions. Saute until spinach begins to wilt. Transfer to a large bowl and stir in corn, roasted red pepper and goat cheese. Spread mixture evenly over four tortillas and top with remaining tortillas. Place quesadillas on foil-lined baking sheet. Bake at 375 F degrees for 7 to 10 minutes or until thoroughly heated. Slice into wedges and serve hot.

_Food For Thought_, Junior League of Birmingham; reprinted in The Birmingham News of unknown date. Typos by Jeff Pruett.

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