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For easy, breezy summer-style quesadillas, just add shrimp - and a grill! In this recipe for Spicy Shrimp and Corn Quesadillas, fresh shrimp are chopped and mixed with sweet corn, spicy GOYA® Whole Jalapeño Peppers, scallions and cheese then cooked on a hot grill until charred and melted. These simple seafood quesadillas make backyard grilling fun and fancy!
Ingredients
¾ cup
corn from 1 can (15 oz.) GOYA® Low Sodium Golden Corn, drained
3
GOYA® Whole Jalapeño Peppers, stemmed, seeded and chopped
6 oz.
cooked large shrimp, peeled, deveined and coarsely chopped
1¼ tsp.
ground cumin
4
scallions, sliced
2 tsp.
freshly grated lime zest
8 oz.
6
GOYA® Flour Tortillas – Burritos
GOYA® Salsa Pico de Gallo, for serving
Diced avocado, for serving
Directions
Step 1
In large bowl, toss together corn, jalapeños, olives, shrimp, cumin, scallions, lime zest and cheese until combined. Evenly divide corn mixture among tortillas, spreading on half of tortilla (about ⅔ cup each). Fold tortillas in half.
Step 2
Heat grill or grill pan to medium-high heat. Brush grill grates with oil. Grill tortillas, flipping once, until tortillas are golden brown and cheese is melted, about 5 minutes. Cut tortillas into wedges and serve with Pico de Gallo and avocado.
Use up Leftover Corn
Put those leftover kernels of sweet GOYA® Low Sodium Golden Corn to good use! Some ideas: Stir into Pico de Gallo, sprinkle over salads, garnish gazpacho, or mix with GOYA® Beans, olive oil and spices for a quick bean salad.
New from Goya
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