I found this recipe on Rachael Ray’s site one afternoon when I was stumped as to what to make for dinner. I knew I had to cook with shrimp for dinner, and didn’t want to make shrimp scampi (which is what I had planned). I’m glad I choose this recipe! This is such a delicious recipe and so easy to make! It was a nice treat for dinner and made a wonderful lunch the next day.
Shrimp-and-Corn Quesadillas with Avocado Salad
- 1/2 cup red onion chopped plus 1/3 cup thinly sliced red onion
- 1 jalapeno pepper chopped (seeds removed)
- 1/2 cup juliane red bell pepper
- 1/2 cup extra-virgin olive oil plus 1 tablespoon
- 1 pound large shrimp peeled and deveined
- Salt and pepper
- 1 tbsp lime zest
- 1/4 cup flat-leaf parsley
- 8 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar
- 1 cup frozen corn kernels + 1/4 cup for the avocado salad
- 2 avocados chopped
- 2 tbsp lime juice
- In a medium nonstick skillet, cook the chopped onion, juliane style red bell pepper and chopped jalapeno in 1 tablespoon olive oil over medium-high heat for 5 minutes. Add the shrimp, season with salt and pepper and cook until just opaque, 2 to 3 minutes. Let the shrimp cool slightly, then coarsely chop; toss with half of the lime peel, lime juice and parsley.
- Place a tortilla on a work surface and sprinkle with 1/4 cup cheese. Top with 1/4 cup corn, one-quarter of the shrimp mixture and another 1/4 cup cheese; season with salt and pepper and set another tortilla on top. Repeat with the remaining tortillas, cheese, corn and shrimp mixture to make 4 quesadillas.
- In a medium skillet, heat 2 tablespoons olive oil over medium-low heat. Add a quesadilla to the pan and cook, turning once, until crisp, about 3 minutes. Repeat with the remaining olive oil and quesadillas. Let cool slightly; cut into wedges.
- In a medium bowl, combine the sliced onion and the avocado. Toss with the remaining 1/4 cup of corn, lime peel, lime juice and parsley; season with salt and pepper. Serve with the quesadillas.