Title: Confetti quesadillas
 Categories: Meats, Fish, Poultry
      Yield: 4 Servings
 
      1 tb Stick margarine or butter
      1 c  Chopped onions
      1 c  Fresh corn kernels; 
      1    Clove garlic; minced
    2/3 c  Chopped tomato
  1 1/2 ts Minced seeded jalapeno
    1/2 lb Medium shrimp; deveined,
           -peeled and chopped
      2 tb Fresh lemon juice
      2 tb Minced fresh cilantro
    1/4 ts Salt
      8    Fat-free flour tortillas; <8
           -inches each>
      1 c  Shredded part-skim
           -mozzarella cheese
      1 c  Salsa; * see note
 
  *Original recipe called for 1 cup Three-Pepper Salsa. I didn't want
  to take the time to make that recipe so it cannot be considered 'TNT'.
  
  1. Heat margarine in a medium nonstick skillet over medium heat. Add
  onion, corn and garlic, and saute 30 seconds. Add tomato and
  jalapeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and
  salt; saute 3 minutes. Remove corn mixture from skilllet; keep warm.
  
  2. Place 1 tortilla in a medium nonstick skillet over medium heat;
  top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top
  with a tortilla. Cook 3 minutes pressing down with a spatula until
  cheese melts. Turn carefujlly; cook until thoroughly heated (about 1
  minute). Repeat porocedure with the remaining tortillas, cheese and
  corn mixture. Cut each quesadilla into quarters; serve with salsa.
  
  NOTES : I used precooked salad shrimp for quicker preparation.  I
  think chicken would be a good substitute for the shrimp. Recipe