Mexican : SWEET & Spicy Corn and Black Bean Salsa over Goat Cheese Quesadillas

• 1 (15.25-ounce) can corn, drained
  
• 1 (15.5-ounce) can black beans, rinsed and drained
  
• 6 tablespoons chopped green onion, divided
  
• 1 tablespoon TABASCO® brand SWEET & Spicy Pepper Sauce
  
• 5 teaspoons olive oil, divided
  
• 1 teaspoon cider vinegar
  
• 1/2 teaspoon kosher salt
  
• 8 (6-inch) flour tortillas
  
• 8 ounces crumbled goat cheese, divided
  

Combine corn, beans, 2 tablespoons of the green onion, TABASCO^® SWEET & Spicy Sauce, 1 teaspoon of the oil, vinegar, and salt in a bowl. Toss well and refrigerate until ready to serve.

Place remaining 4 teaspoons oil in a small bowl. Heat a nonstick skillet over medium heat. Meanwhile, brush one side of a tortilla with oil and place oil side down; sprinkle tortilla with one fourth of the goat cheese and 1 tablespoon of onion. Top with another tortilla and brush top with olive oil.

Place quesadilla in the hot pan and cook until golden, about 2 minutes. Turn and cook until other side is golden and cheese is melted, about 2 minutes. Repeat with remaining tortillas, cheese, and onion. Cut quesadillas into wedges and serve immediately with corn and bean salsa.

Makes 8 servings.