Shrimp Corn & Pepper Quesadillas

serves 3-4

  • 1 tablespoon extra virgin olive oil
  • 8 medium uncooked shrimp(tail off)
  • 1/2 medium onion, chopped (about 1/3 cup)
  • 1/2 red pepper, diced
  • 1 cup fresh corn (from 1 ear)
  • 1 clove garlic, chopped
  • 4 flour tortillas (burrito size)
  • 1 1/2 cup pepper jack cheese, shredded
  • Green Jalapeño Tabasco
  • salsa, for serving
  • Greek yogurt or sour cream, for serving

In a 12 inch non-stick skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add shrimp, season with salt & pepper and sauté for 4-5 minutes or until shrimp is fully cooked (pink & coral in color). Set shrimp on a cutting board and  when cool to touch, roughly chop into dime sized pieces, set aside. Add onions, red pepper and corn to the skillet and cook for 5-6 minutes, until vegetables are cooked & slightly charred. Add garlic and return shrimp to skillet and cook for 1 minute more, being careful not to burn garlic.

Lay tortillas on a flat surface. Sprinkle pepper jack cheese on each half of tortilla and spoon the shrimp/vegetable mixture on top. Top mixture evenly with 6-7 dashes of Green Jalapeño Tabasco and fold each tortilla in half to create a half moon shape.

Clean out skillet and add the remaining oil. Cook each quesadilla, one at a time over medium heat, making sure to flip when lightly brown for about 4-5 minutes total. Serve immediately with a side of salsa & sour cream.