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| 1 | tablespoon | stick margarine or butter | ||
| 1 | cup | chopped onion | ||
| 1 | cup | frozen corn | ||
| 1 | garlic clove, minced | |||
| 2/3 | cup | chopped tomato | ||
| 1-1/2 | teaspoons | minced seeded jalapeno pepper | ||
| 1/2 | pound | medium shrimp, chopped | ||
| 2 | tablespoons | fresh lemon juice | ||
| 2 | tablespoons | minced fresh cilantro | ||
| 1/4 | teaspoon | salt | ||
| 8 | 8-inch | flour tortillas | ||
| 1 | cup | shredded part-skim mozzarella cheese | ||
 |
| Heat margarine in a medium nonstick skillet over medium
heat. Add onion, corn, and garlic, and sauté 30 seconds. Add
tomato and jalapeno; sauté 4 minutes. Stir in shrimp, lemon juice,
cilantro, and salt; sauté 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 Salsa. Yield: 4 servings. |
