Trouble With Toast

Recipe: Shrimp Quesadillas | September 2, 2008

When my mom came over last weekend to meet Jack, she insisted that I actually cook for her.  After all, I talk a big game about my skills in the kitchen, but the last handful of times she’s visited we’ve either eaten out, thrown some spaghetti and canned sauce on the stove, or picked at a store-bought rotisserie chicken.  Not exactly demonstrative of my love of all things culinary.

So, I decided to make shrimp quesadillas, as I was craving Tex-Mex (perhaps in anticipation of my ill-fated trip to Texas) and I knew mom would be a fan.  They turned out REALLY well, with bright fresh flavors and just enough cheese.  My one suggestion would be to use high heat when putting the quesadillas together, so that the tortillas get a good browning and crunch to them (otherwise, they’ll be a little soggy).  If you want more heat, either use a stronger pepper (like a habanero, perhaps) or top the finished product with some spicy salsa.  Hope you enjoy!

  • 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 (I also threw some cheddar in there, since I had it leftover from the shrimp and grits)

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 or until shrimp are no longer translucent. 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 (a pizza slicer is very handy in this regard).

Note: This photo is just of the filling. Sadly, we were so hungry, and the quesadillas were so good, that I forgot to snap a shot of the totally finished product.



  1. Further proof we are the same person…I almost made shrimp quesadillas this weekend. Not I have to.

    Comment by Lemmonex — September 2, 2008 @ 1:43 pm

  2. And it’s from Cooking Light, so it fits in with your September theme!

    Comment by bettyjoan — September 2, 2008 @ 2:15 pm

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