The New Air Fryer Cookbook. Williams Sonoma Test Kitchen

onion, roughly chopped

      1⁄2 cup cilantro leaves

      1⁄2jalapeño pepper, seeded and roughly chopped

      2 tablespoons olive oil, plus more asneeded

      1 cup fresh corn kernels

      1⁄2yellow onion, finely

      diced

      1 clove garlic, minced

      4 oz goat cheese, softened 2 large or 4 small flour tortillas

      4 oz shredded Monterey

      jack cheeseCooking spray Sour cream, for serving

      Goat Cheese & Corn Quesadillas with Tomatillo Salsa

      Fresh corn and a mix of goat and Monterey jack cheeses come together in these modern quesadillas. Tomatillo salsa adds an extra punch of flavor.

      To make the tomatillo salsa, preheat the oven broiler.

      Lay the tomatillos cut side down in a single layer on a rimmed baking sheet. Add the garlic cloves and drizzle with the oil. Broil until the tomatillo skins are blistered and juices begin to release, about 7 minutes. Let cool. Remove the skins from the garlic cloves. In a blender, combine the cooled tomatillos and garlic, the onion, cilantro, and jalapeño and blend until smooth. Set aside.

      In a large frying pan over medium heat, warm the 2 tablespoons oil. Add the corn and onion and cook, stirring occasionally, until softened, about 8 minutes. Reduce the heat to medium-low, add the minced garlic, and cook, stirring occasionally, until the corn begins to caramelize, about 5 minutes longer. Let cool.