Cooking / Mains / Recipe Index

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.

shrimp and corn quesadillas1

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.

shrimp and corn quesadillas7

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).

shrimp and corn quesadillas8

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

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