When you grow up in Texas it’s hard not to love Mexican food. It’s almost as ubiquitous as BBQ. And if you live in Austin, you will find queso on every menu. And I mean every single menu in town. Even the local philly cheesestake places serve it. If you can, for five seconds or more, tear yourself away from the cheesy goodness of Tex-Mex and cultivate a taste for authentic Mexican food, then you really have discovered heaven on earth. This dish falls somewhere in between. It’s got the cilantro and heavy onion I’m used to seeing in Tex-Mex, but it’s missing some form of chili con carne and lots of grease. And it doesn’t entirely remind me of interior Mexican either, though the lack of grease allows the flavors of the individual ingredients shine through. Maybe costal Mexican, if there is such a thing…? Regardless, this dish is so good and so light that I don’t think it matters what category you lump it into.
Adapted from Cooking Light
1 tablespoon of butter
1 c. of chopped onion
1 c. of corn kernels
1 garlic clove, minced
2/3 c. chopped tomato
1 1/2 tsp. of minced, seeded jalapeno pepper
1/2 lb. of medium shrimp, peeled, deveined and chopped
2 tablespoons of fresh lemon juice
1/2-3/4 tablespoon of dried cilantro (I used more this time, and it was a bit much. Next time, I’ll cut back to this amount.)
1/4 tsp. salt
8-8 inch fat free flour tortillas
1 c. shredded cheddar cheese
Heat butter in a medium non-stick skillet over medium heat. Add onions, corn and garlic and saute 30 seconds. Add tomatoes and pepper and saute 4 minutes. Add shrimp, lemon juice, cilantro and salt and saute 3 minutes. Remove mixture from skillet and keep warm.
Place one tortilla in a skillet over medium heat, and top with 1/4 c. of cheese. Spoon 1/2 c. of shrimp mixture over cheese. Top with a tortilla. Cook 3 minutes, pressing down with a spatula until cheese melts. Turn carefully and cook an additional minute. Cut each quesadilla into 4 triangles and serve with salsa.