Confetti Quesadillas

By ROBandSEAN

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

Details

Servings 4

Preparation

Step 1

Preparation

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.
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.

1 1/2 cups boiling water
3 dried ancho chiles or 1/2 teaspoon crushed red pepper
2 large poblano chiles
1 large yellow bell pepper
1 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons minced seeded serrano chile
1/4 teaspoon salt

Preparation

Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.
Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.