Jalapeno Shrimp Quesadillas with Roasted Corn Salsa

Name: Jalapeno Shrimp Quesadillas with Roasted Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears of corn; 1 red pepper, diced; 1 red onion, diced; 1 jalapeno, minced; 2 tomatoes, diced; 1/2 bunch cilantro, chopped; 1/2 cup red wine vinegar; 2 tablespoons canola oil; 2 red onions; 2 red bell peppers; 2 yellow bell peppers; 1 green bell pepper; 4 jalapeno peppers; 2 tablespoons canola oil; 12 to 16 large shrimp, peeled and deveined; 16 to 20 flour tortillas; 2 cups shredded cheddar cheese

Servings: persons

3 ears of corn
1 red pepper, diced
1 red onion, diced
1 jalapeno, minced
2 tomatoes, diced
1/2 bunch cilantro, chopped
1/2 cup red wine vinegar
2 tablespoons canola oil
2 red onions
2 red bell peppers
2 yellow bell peppers
1 green bell pepper
4 jalapeno peppers
2 tablespoons canola oil
12 to 16 large shrimp, peeled and deveined
16 to 20 flour tortillas
2 cups shredded cheddar cheese

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

2296

kcal

Calories

Fat

342

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 ears of corn, 1 red pepper, diced, 1 red onion, diced, 1 jalapeno, minced, and more.

Yes, Jalapeno Shrimp Quesadillas with Roasted Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!