Spicy Shrimp and Corn Quesadillas

Name: Spicy Shrimp and Corn Quesadillas
Prep time: 15M
Total time: 25M
Yield: 6 Servings
Ingredients: ¾ cup Low Sodium Golden Corn; 3 Whole Jalapeños Peppers; ½ cup Manzanilla Spanish Olives Stuffed with Minced Pimiento; 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. Quesadilla Shredded Cheese; 6 Flour Tortillas – BurritosGOYA® Flour Tortillas – Burritos; 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; Salsa Pico de Gallo – Mild; Diced avocado, for serving

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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® <a title="Whole Jalapeños Peppers" href="https://www.goya.com/en/products/pantry/canned-and-jarred-peppers#whole-jalape%C3%B1os-peppers" data-id="4947">Whole Jalapeño Peppers</a>, scallions and cheese then cooked on a hot grill until charred and melted. These simple seafood quesadillas make backyard grilling fun and fancy!

Total Time

25m

Prep Time:15m

Yields:6 Servings

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Ingredients

¾ cup

corn from 1 can (15 oz.) GOYA® Low Sodium Golden Corn, drained

GOYA® Whole Jalapeños Peppers, stemmed, seeded and chopped

½ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, sliced

6 oz.

cooked large shrimp, peeled, deveined and coarsely chopped

1¼ tsp.

ground cumin

scallions, sliced

2 tsp.

freshly grated lime zest

8 oz.

GOYA® Quesadilla Shredded Cheese

GOYA® Flour Tortillas – Burritos

1 tbsp.

GOYA® Extra Virgin Olive Oil

GOYA® Salsa Pico de Gallo – Mild

Diced avocado, for serving

Directions

Kitchen View

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 ? 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.

Use up Leftover Corn

Put those leftover kernels of sweet GOYA® <a title="Low Sodium Golden Corn" href="https://www.goya.com/en/products/pantry/corn-products#low-sodium-golden-corn" data-id="5480">Low Sodium Golden Corn</a> to good use! Some ideas: Stir into Pico de Gallo, sprinkle over salads, garnish gazpacho, or mix with GOYA® <a title="Beans and Other Grains" href="https://www.goya.com/en/products/beans-and-grains" data-id="4460">Beans</a>, olive oil and spices for a quick bean salad.