Confetti Quesadillas

Photo: Howard L. Puckett; Styling: Cathy Muir

Yield: 4 servings (serving size: 1 quesadilla and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 19%
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 22.5g
  • Carbohydrate: 66.9g
  • Fiber: 6.1g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 1125mg
  • Calcium: 231mg

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
  • 1 cup Three-Pepper Salsa

Preparation

  1. 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.
  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 Three-Pepper Salsa.
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