Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998

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Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

430 calories; calories from fat 19%; fat 9.2g; saturated fat 3.7g; mono fat 2.9g; poly fat 1.7g; protein 22.5g; carbohydrates 66.9g; fiber 6.1g; cholesterol 81mg; iron 2.1mg; sodium 1125mg; calcium 231mg.
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