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

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