Shrimp and Corn Quesadillas

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This meal is perfect for when you want to celebrate Taco Tuesday but even tacos (and the many toppings bowls) seem like too much effort.

First, cook up your shrimp.  I seasoned my shrimp with taco-ish seasoning (garlic powder, onion powder, chili powder, cumin, paprika, oregano, and cayenne) and sauteed them with olive oil in a skillet with the juice of 1/2 a lime.  5 minutes total, including seasoning.  Put the shrimp to the side.

In the same pan, heat up some frozen corn with a little bit of finely diced jalapeno.  This takes about two minutes.  Set aside.

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Now start assembling your ‘dillas.

Place 1/2 tbsp of butter in a cast iron skillet at low-medium heat.  Once melted, add a whole wheat tortilla.  Add a layer of shredded cheese.  Then add the rest of your filling: shrimp, corn, and sliced scallion.  Add another layer of shredded cheese and top with a 2nd tortilla.  That 2nd layer of cheese is crucial so the whole thing sticks together.

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Cook until the top layer of cheese has started to melt and the top tortilla is binding.  Flip.  Lift up a side of the quesadilla and slide another half tbsp of butter in there.  Cook until everything is melted together.

Serve with a dollop of sour cream (I made mine by mixing 0% Greek yogurt with hot sauce and fresh lime).

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Fewer dishes to wash than after a standard Taco Tuesday meal but every bit as satisfying.