Confetti Quesadillas

4 Reviews
ADD YOUR REVIEW
Photo: Howard L. Puckett; Styling: Cathy Muir
Yield
4 servings (serving size: 1 quesadilla and 1/4 cup salsa)
April 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

DJSeverin's Review

DJSeverin
May 24, 2012
N/A

enniebee's Review

enniebee
March 09, 2009
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.

kerrih's Review

kerrih
November 06, 2008
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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