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Ingredients
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup corn
- 1 clove garlic, minced
- 2/3 cup chopped tomatoes
- 1 1/2 teaspoons minced jalapeno
- 1/2 pound shrimp, chopped
- 2 tablespoons lemon juice
- 2 tablespoons cilantro
- 1/4 teaspoon salt
- 8 fat-free flour tortillas, 8"
- 1 cup mozzarella cheese, part skim milk
Details
Servings 4
Preparation
Step 1
1. Saute onion and corn in butter 30 seconds. Add tomato and jalapeno, saute 4 minutes. Add shrimp-salt; saute 3 minutes. Remove from skillet and keep warm.
2. Place tortilla in a skillet and top with 1/4 cup mozzarella. Top with 1/2 cup corn mixture, top with a tortilla. Cook 3 minutes, pressing with a spatula until melted. Turn and cook until thoroughly heated. Repeat with remaining tortillas and other ingredients.
Notes: Delicious! Easy and fresh tasting - very summery. Served with a fresh tomato salad (Spicy Border-Style Tomato Salad from the Moosewood Restaurant Daily Special) - These were awesome! Used frozen corn, 3 cloves garlic, about 1 cup tomato, extra cilantro. Only criticism was that it needed a bit more spice - next time I'd add salt and pepper, maybe a bit more jalapeno (or make sure it's a spicy jalapeno), and I'd also add cumin, which would give it a really nice smoky flavor. Roasting the corn ahead of time would also be a good idea. I sauteed the corn and onion until the onion was soft, then added the tomato and jalapeno and cooked it just a minute or so. I'd do that again. I also used the Foreman grill instead of a skillet.
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