Confetti Quesadillas

Name: Confetti Quesadillas
Ingredients: 1 tablespoon stick margarine or butter; 1 cup chopped onion; 1 cup fresh corn kernels (about 2 ears); 1 garlic clove, minced; 2/3 cup chopped tomato; 1 1/2 teaspoons minced seeded jalapeno pepper; 1/2 pound medium shrimp, peeled, deveined, and chopped; 2 tablespoons fresh lemon juice; 2 tablespoons minced fresh cilantro; 1/4 teaspoon salt; 8 (8-inch) fat-free flour tortillas; 1 cup (4 ounces) shredded part-skim mozzarella cheese

12 ingredients

2 steps

Ingredients

1 tablespoon stick margarine or butter
1 cup chopped onion
1 cup fresh corn kernels (about 2 ears)
1 garlic clove, minced
2/3 cup chopped tomato
1 1/2 teaspoons minced seeded jalapeno pepper
1/2 pound medium shrimp, peeled, deveined, and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 (8-inch) fat-free flour tortillas
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

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 skillet; keep warm.
2

Place 1 tortilla in a medium nonstick skillet over medium heat; top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts. Turn carefully; cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese, and corn mixture. Cut each quesadilla into quarters; serve with Three-Pepper Salsa.