Cooking Wright

Confetti Quesadillas


1 tablespoon stick margarine or butter
1 cup chopped onion
1 cup fresh corn kernels (about 2 ears)
1 garlic clove, minced
2/3 cup chopped tomato
1 1⁄2 teaspoons green chile peppers
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro (opt)
1⁄2 teaspoon salt
8 (8 inch) fat-free four tortillas
1 cup (4 oz) preshredded part-skim mozzarella cheese
1 cup salsa (Trader Joes smoked salsa)


1. Heat butter in a medium nonstick skillet over medium heat. Add onion, corn, and garlic, and sauté 30 seconds. Add tomato and chiles; sauté 4 minutes. Stir in lemon juice, cilantro, and salt; sauté 3 minutes. Remove corn mixture from skillet; keep warm

2. Place 1 tortilla in skillet over medium heat and brown a little. Top with 1⁄4 cup mozzarella cheese. Spoon 1⁄2 cup corn mixture over cheese; top with a tortilla. Turn carefully; cook until thoroughly heated and tortilla is lightly browned. Press down with a spatula to help cheese bind tortillas together. Serve with sour cream.

Yield: 4 servings
Calories 430 (19% from fat); Fat 9.2 g (sat 3.7g, mono 2.9g, poly 1.7g); Protein 22.5g; Carb 66.9g; Fiber 6.1g; Chol 81 mg; Iron 2.1mg; Sodium 1125 mg; Calc 231mg.

The original recipe calls for 1⁄2 pound medium shrimp, peeled, deveined, and chopped. If you use this (I didn’t because of Jason) you add it when you add the lemon juice, cilantro and salt.

We really like this and I like the fact that it’s meatless – not that I’m not a huge meat fan, it just seems like I can’t come up with dinners that don’t involve meat very easily.

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