A mix of fresh and frozen ingredients makes our citrusy shrimp quesadillas a cinch to prepare. That doesn't mean it's not melty, zesty and amazing!
What You Need
Original recipe yields 8 servings
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 lb. uncooked deveined peeled medium shrimp, chopped
1 red pepper, chopped
1 cup frozen corn
2 Tbsp. chopped fresh cilantro
8 flour tortillas (6 inch)
1 cup KRAFT Shredded Pepper Jack Cheese
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Let's Make It
Pour 1/4 cup dressing over shrimp in bowl; stir to evenly coat shrimp. Refrigerate 30 min. to marinate.
Drain shrimp; discard marinade. Heat remaining dressing in medium nonstick skillet on medium-high heat. Add shrimp, peppers and corn; cook and stir 3 min. Add cilantro; cook and stir 2 min. or until shrimp turn pink and peppers are crisp-tender. Remove from skillet. Carefully wipe skillet with paper towel.
Spray tortillas with cooking spray; turn over. Top tortillas with shrimp mixture and cheese; cover with remaining tortillas, sprayed sides up.
Cook, in batches, in same skillet on medium heat 2 to 3 min. or until quesadillas are golden brown on both sides and cheese is melted, turning after 1 min.
Prepare using 1 cup blanched fresh corn.
Garnish cooked quesadillas with additional chopped fresh cilantro. Serve with lime wedges.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.