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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 jalapeño 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 |
1 cup three-pepper salsa |
Directions:
1. Heat margarine in a medium nonstick skillet over medium heat. Add onion, corn, and garlic, and sauté 30 seconds. Add tomato and jalapeño; sauté 4 minutes. Stir in shrimp, lemon juice, cilantro, and salt; sauté 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.
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