Shrimp Quesadilla

I love it when dinner works! I had all the right ingredients, recipes came together quickly and everything tasted delicious. This was a 5 star meal.

My Mom's sweet friend Gloria gave me a stack of magazines. I have plenty of down time so browsing thru a cooking magazine is always a treat. I saw a recipe in a Rachel Ray magazine that looked interesting. I made a few changes--I really didn't want to go to the store. We enjoyed one yummy meal.

Shrimp and Corn Quesadillas

1 diced shallot
1 tablespoon olive oil
8 ounces large shrimp, peeled and deveined
salt and pepper
juice from 1/2 lime

2 tablespoons cilantro, chopped

2 large flour tortillas, uncooked kind
1 cup shredded mozzarella cheese
1/2 cup frozen corn--I used some leftover corn on the cob
1/2 avocado, chopped
Saute shallot in olive oil for a few minutes over medium heat. Add shrimp and season with salt and pepper, cook until just opaque, 2 to 3 minutes. Let shrimp cool slightly then coarsely chop; toss with lime juice and cilantro.
Heat tortilla in hot pan till brown, turn add shrimp, cheese and corn to half of the tortilla, when brown fold over. Repeat with second tortilla. Cut in half and serve with avocado, mango salsa and cilantro lime rice.
This is one excellent meal!