Recipe Categories
Tex Mexican
Tex Mex Quesadillas

James's Shrimp Corn Quesadillas 

1 tbl Stick margarine or butter 
1 cup Chopped onions 
1 cup Fresh corn kernels, (about 2 ears) 
1 x Clove garlic, minced 
2/3 cup Chopped tomato 
1 1/2 tsp Minced seeded jalapeno 
1/2 lb Medium shrimp, deveined, peeled and chopped 
2 tbl Fresh lemon juice 
2 tbl Minced fresh cilantro 
1/4 tsp Salt 
8 x Fat-free flour tortillas, (8 inches each) 
1 cup Shredded part-skim mozzarella cheese 
1 cup Salsa,  

 Method : 
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 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 salsa.