Confetti quesadillas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Stick margarine or butter |
| 1 | cup | Chopped onions |
| 1 | cup | Fresh corn kernels; <about 2 ears> |
| 1 | Clove garlic; minced | |
| ⅔ | cup | Chopped tomato |
| 1½ | teaspoon | Minced seeded jalapeno |
| ½ | pounds | Medium shrimp; deveined, peeled and chopped |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Minced fresh cilantro |
| ¼ | teaspoon | Salt |
| 8 | Fat-free flour tortillas; <8 inches each> | |
| 1 | cup | Shredded part-skim mozzarella cheese |
| 1 | cup | Salsa; * see note |
Directions
*Original recipe called for 1 cup Three-Pepper Salsa. I didn't want to take the time to make that recipe so it cannot be considered 'TNT'.
1. Heat margarine in a medium nonstick skillet over medium heat. Add onion, corn and garlic, and saute 30 seconds. Add tomato and jalapeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes.
Remove corn mixture from skilllet; keep warm.
2. Place 1 tortilla in a medium nonstick skillet over medium heat; top with ¼ cup cheese. Spoon ½ cup corn mixture over cheese; top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts.
Turn carefujlly; cook until thoroughly heated (about 1 minute). Repeat porocedure with the remaining tortillas, cheese and corn mixture. Cut each quesadilla into quarters; serve with salsa.
NOTES : I used precooked salad shrimp for quicker preparation. I think chicken would be a good substitute for the shrimp.
Recipe by: Cooking Light/April 1998 Posted to TNT Recipes Digest by Karen <SilkyKitty@...> on Apr 19, 1998