Confetti Quesadillas

Confetti Quesadillas Recipe
Photo: Howard L. Puckett; Styling: Cathy Muir

Yield:

4 servings (serving size: 1 quesadilla and 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 430
Caloriesfromfat 19 %
Fat 9.2 g
Satfat 3.7 g
Monofat 2.9 g
Polyfat 1.7 g
Protein 22.5 g
Carbohydrate 66.9 g
Fiber 6.1 g
Cholesterol 81 mg
Iron 2.1 mg
Sodium 1125 mg
Calcium 231 mg

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

Preparation

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.

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.

Note:

April 1998
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