Confetti Quesadillas

Ingredients

• 8 8-inch flour tortillas fat-free ()
• 2 tablespoons cilantro leaves fresh minced
• 1 cup corn kernels fresh ( 2 ears)
• 1  garlic clove minced
• 1.5 teaspoons jalapeno minced seeded
• 2 tablespoons juice of lemon fresh
• 1 tablespoon butter 
• 1 cup onion chopped
• 4 ounces part-skim mozzarella cheese shredded
• 1 cup three-pepper salsa 
• 0.3 teaspoon salt 
• 0.5 pound shrimp deveined peeled chopped
• 0.7 cup tomatoes chopped

Equipment

• frying pan
• spatula

Directions

1. Heat margarine in a medium nonstick skillet over medium heat.
2. Add onion, corn, and garlic, and saut 30 seconds.
3. Add tomato and jalapeo; saut 4 minutes. Stir in shrimp, lemon juice, cilantro, and salt; saut 3 minutes.
4. Remove corn mixture from skillet; keep warm.
5. 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.
6. Cut each quesadilla into quarters; serve with Three-Pepper Salsa.