Spicy Shrimp and Corn Quesadillas Recipe

Ingredients

¾ cup corn from 1 can (15 oz.) Golden Corn, drained
3 Whole Jalapeño Peppers, stemmed, seeded and chopped
½ cup Manzanilla Olives Stuffed with Minced Pimientos, sliced
6 oz. cooked large shrimp, peeled, deveined and coarsely chopped
1¼ tsp. ground cumin
4 scallions, sliced
2 tsp. freshly grated lime zest
2 cups shredded Monterey jack cheese (about 8 oz.)
6 Burritos Flour Tortillas
1 tbsp. Extra Virgin Olive Oil
GOYA® Salsa Pico de Gallo, for serving
Diced avocado, for serving

Preparation

Step 1

1 In large bowl, toss together corn, jalapeños, olives, shrimp, cumin, scallions, lime zest and cheese until combined. Evenly divide corn mixture among tortillas, spreading on half of tortilla (about ⅔ cup each). Fold tortillas in half.

2 Heat grill or grill pan to medium-high heat. Brush grill grates with oil. Grill tortillas, flipping once, until tortillas are golden brown and cheese is melted, about 5 minutes. Cut tortillas into wedges and serve with Pico de Gallo and avocado.

Use up Leftover Corn
Put those leftover kernels of sweet GOYA® Low Sodium Golden Corn to good use! Some ideas: Stir into Pico de Gallo, sprinkle over salads, garnish gazpacho, or mix with GOYA® Beans, olive oil and spices for a quick bean salad.