Ingredients:
1 tablespoon butter
1 cup chopped onions
1 cup fresh corn kernels ( about 2 ears)
1 garlic cloves, minced
2/3 cup chopped tomatoes
1 1/2 teaspoons minced seeded jalapenos
1/2 lb medium shrimp, peeled, deveined and chopped
2 tablespoons fresh lemon or 2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 flour tortillas
1 cup monterey jack cheese or 1 cup mozzarella cheese
Directions:
Heat butter in nonstick skillet over medium heat.
Add onions, corn, and garlic, and saute for 30 seconds.
Add tomato and jalapeno and saute for 4 minutes. Stir in shrimp, lemon/lime juice, cilantro and salt; saute for 3 minutes. Remove corn mixture from skillet and keep warm.
Place 1 tortilla in a medium non-stick skillet over medium heat; top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top with another 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 homemade salsa.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.