Southwest Shrimp and Corn Chowder

Ingredients

• 2 tablespoons butter 
• 4.5 ounce chilis green undrained chopped canned
• 15.3 ounce bell pepper with red and green peppers, drained canned
• 1.5 cups fat-skimmed beef broth fat-free
• 3 tablespoons flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup spring onion chopped
• 0.5 teaspoon ground cumin 
• 1.5 cups hash browns diced frozen southern-style thawed
• 1.5 cups milk 2% reduced-fat
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 2 tablespoons serrano chiles finely chopped ( 1 small)
• 1 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat.
2. Add onions, bell pepper, and serrano chile to pan; saut 2 minutes or until tender, stirring frequently.
3. Add canned chiles to pan; cook 1 minute.
4. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done.
5. Remove from heat; stir in cilantro.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeo peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds.
8. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.