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Ingredients
- 1 Tbsp Margarine (Or Butter)
- 1 Cup Onion, Chopped
- 1 Cup Corn Kernels
- 1 Garlic Clove, Minced
- 2/3 Cup Tomato, Chopped
- 1 1/2 Tsp Jalapeño Pepper, Seeded & Chopped
- 1/2 Lb Medium Shrimp, Peeled & Deveined
- 2 Tbsp Fresh Lemon Juice
- 2 Tbsp Fresh Cilantro, Minced
- 1/4 Tsp Salt
- 8 Flour Tortillas
- 1 Cup Part-Skim Mozzarella (4 Oz), Shredded
- 1 Cup Salsa
Details
Servings 4
Preparation
Step 1
Heat margarine in a medium nonstick skillet over medium heat. Add onion, corn, and garlic, and saute 30 seconds. Add tomato and jalapeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro, and salt; saute 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 salsa.
Serving size: 1 quesadilla and 1/4 cup salsa
Per Serving: 441 Cal (25% from Fat, 21% from Protein, 54% from Carb); 23 g Protein; 12 g Tot Fat; 3 g Sat Fat; 6 g Mono Fat; 61 g Carb; 5 g Fiber; 315 mg Calcium; 5 mg Iron; 1051 mg Sodium; 86 mg Cholesterol; AccuPoints = 9.1
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