Recipe - Confetti Potato Casserole

1 tablespoon Stick margarine or butter
1 cup Chopped onions
1 cup Fresh corn kernels; about 2
ears
1 Clove garlic; minced
2/3 cup Chopped tomato
1 One half teaspoon Minced seeded jalapeno
One half pound Medium shrimp; deveined,
peeled and chopped
2 tablespoon Fresh lemon juice
2 tablespoon Minced fresh cilantro
One fourth teaspoon Salt
8 Fatfree flour tortillas; 8
inches each
1 cup Shredded partskim
mozzarella cheese
1 cup Salsa; * see note

*Original recipe called for 1 cup ThreePepper Salsa. I didn't want to take
the time to make that recipe so it cannot be considered 'TNT'.

1. Heat margarine in a medium nonstick skillet over medium heat. Add onion,
corn and garlic, and saute 30 seconds. Add tomato and jalapeno; saute 4
minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes.
Remove corn mixture from skilllet; keep warm.

2. Place 1 tortilla in a medium nonstick skillet over medium heat; top with
One fourth cup cheese. Spoon One half cup corn mixture over cheese; top with a
tortilla. Cook 3 minutes pressing down with a spatula until cheese melts.
Turn carefujlly; cook until thoroughly heated (about 1 minute). Repeat
porocedure with the remaining tortillas, cheese and corn mixture. Cut each
quesadilla into quarters; serve with salsa.

NOTES : I used precooked salad shrimp for quicker preparation. I think
chicken would be a good substitute for the shrimp.
Recipe by: Cooking Light/April 1998

Posted to TNT Recipes Digest by Karen SilkyKitty@prodigy.net on Apr 19,
1998