Title: Confetti Quesadillas
Categories: Meats, Fish, Poultry
Yield: 4 Servings

1 tb Stick margarine or butter
1 c Chopped onions
1 c Fresh corn kernels; -ears>
1 Clove garlic; minced
2/3 c Chopped tomato
1 1/2 ts Minced seeded jalapeno
1/2 lb Medium shrimp; deveined,
-peeled and chopped
2 tb Fresh lemon juice
2 tb Minced fresh cilantro
1/4 ts Salt
8 Fat-free flour tortillas; <8
-inches each>
1 c Shredded part-skim
-mozzarella cheese
1 c Salsa; * see note

*Original recipe called for 1 cup Three-Pepper Salsa. I didn't want to take
the time to make that recipe so it cannot be considered 'TNT'.

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 skilllet; keep warm.

2. 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 carefujlly; cook until thoroughly heated (about 1 minute). Repeat
porocedure with the remaining tortillas, cheese and corn mixture. Cut each
quesadilla into quarters; serve with salsa.

NOTES : I used precooked salad shrimp for quicker preparation. I think
chicken would be a good substitute for the shrimp.
Recipe by: Cooking Light/April 1998

Posted to TNT Recipes Digest by Karen on Apr 19,
1998