Grilled Corn and Shrimp Quesadillas
Fire up the grill for easy shrimp quesadillas stuffed with grilled corn and marinated shrimp. Grilled corn and green onions make all the difference for this light and simple dinner.
Equipment
Ingredients
- 6 scallions
- 1 tablespoon olive oil
- 1 lb Pre-cooked shrimp (cooked and peeled)
- 1 lime (zest and juice)
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup salt
- ¼ teaspoon pepper
- 6-8 to 10 inch flour tortillas
- 8 ounces pepper jack cheese (shredded)
- 2 ears corn (grilled)
Instructions
- To grill corn, rub with a little butter and salt and pepper and wrap each ear in foil. Place on medium-high heat of grill. Cook for about 30 minutes or until done, rotating every 5-10 minutes. The corn should be a little brown. Let cool and remove from ear.
- Place whole scallions on grill and cook for 5 minutes until browned. Let cool and slice.
- Place pre-cooked shrimp in a bowl and add lime zest, juice, and seasonings. Toss to combine.
- Place tortilla on flat surface and on half of the tortilla, add cheese, shrimp mixture, scallions and corn. Fold in half and carefully place on the grill. Let cook until cheese has melted turning once.
- Serve with guacamole or queso.
Barbara's Notes + Tips
- You can pre-cook the corn, wrap it in plastic wrap and microwave for 2 minutes, then place on the grill for the last few minutes.
- If you use raw shrimp, saute them first in a little butter or olive oil until they are pin throughout. Then add the marinade.
- You can substitute frozen corn, just warm it in the microwave first.
- Use a 10 inch flour tortilla, a corn tortilla will not fold as well.
- A fish spatula works great to flip these.
Nutrition
Calories: 362kcal | Carbohydrates: 24g | Protein: 28g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 224mg | Sodium: 5721mg | Potassium: 263mg | Fiber: 2g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 11mg | Calcium: 439mg | Iron: 3mg
