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Categories:
margarine onion fresh corn kernels garlic tomato pepper shrimp lemon juice fresh cilantro salt flour tortillas Mozzarella cheese
Viewed: 66 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
