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.
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I have been using this recipe (or variants of it) since it was published. Always turns out terrific. The accompanying 4 pepper salsa is a must. It takes time, but is well worth it. Even though this is supposed to be all healthy which is why they make you use mozzarella, I highly recommend sprinkling a little bit of Mexican Cojita cheese at the end. You don't need a lot, just a little. Makes a difference.
The prep work for this recipe took a while (with all the cutting and varied ingredients) and it was messy to cook and to eat. The flavor was great though. Next time, I'll try layering cheese, then the shrimp mixture, then more cheese, and hopefully this will make it stick together better.
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