Confetti Quesadillas

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.