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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
617
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).