| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
|
Meats, Fish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Stick margarine or butter |
| 1 |
c |
Chopped onions |
| 1 |
c |
Fresh corn kernels; <about 2 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 |
INSTRUCTIONS
*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 <SilkyKitty@prodigy.net> on Apr 19,
1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””