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1
Roast the ears of corn under a hot broiler or on a hot charcoal grill until the kernels are slightly browned.
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2
This should take about 5 minutes, but check frequently to make sure the corn isnt burning.
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3
After the ears are cool enough to handle, remove the browned kernels by running a knife lengthwise down the cob.
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4
In a small bowl, mix together the corn and remaining ingredients.
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5
Toss well, cover and chill.
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6
Prepare the onions and bell peppers by cutting them into strips about 1 inch in length.
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7
Carefully remove the seeds from the jalapenos and dice them.
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8
(Make sure not to touch your face, and wash your hands immediately after handling these peppers.)
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9
To cook the quesadilla filling, heat the canola oil in a large saute pan.
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10
Add the onion and all the peppers and saute until the peppers are soft.
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11
Add the shrimp and cook for about 3 to 5 minutes, until pink.
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12
Spread 1/2 cup or more of the quesadilla filling on a tortilla, cover with shredded cheese and top with another tortilla.
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13
Continue assembling quesadillas until you have used all the filling and cheese.
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14
Place in a large non-stick skillet and cook until lightly browned, about 2 minutes.
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15
Turn over and cover.
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16
Continue cooking for about another 4 minutes.
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17
If you prefer, you can bake these on a non-stick cookie sheet for about 6 to 8 minutes in a 450F oven.
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18
Baked quesadillas will be less moist than fried ones.
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19
Serve, cut in wedges, with Roasted Corn Salsa.
