Corn and Shrimp Quesadillas

Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup frozen corn kernels
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 4 (10-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup salsa
• sour cream, for serving (optional)

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
2. Add the corn, chili powder, and cumin and cook, stirring occasionally, until the corn is tender, about 2 minutes.
3. Remove the skillet from the heat and transfer the shrimp and corn mixture to a bowl.
4. Lay 1 tortilla on a work surface. Sprinkle 1/4 cup of the cheese over the tortilla. Top with 1/4 of the shrimp and corn mixture, spreading it evenly over the cheese. Top with another 1/4 cup of cheese. Place a second tortilla on top.
5. Heat a large skillet over medium heat. Place the quesadilla in the skillet and cook, turning once, until the cheese is melted and the tortillas are golden brown, about 3 minutes per side.
6. Remove the quesadilla from the skillet and transfer it to a cutting board. Let it cool for a few minutes, then cut it into wedges. Repeat with the remaining ingredients to make 3 more quesadillas.
7. Serve the quesadillas with salsa and sour cream, if desired.

Interesting Facts

• Quesadillas are a popular Mexican dish made with tortillas and cheese.
• Corn and shrimp are often added to quesadillas for additional flavor and texture.
• Quesadillas can be served as a snack, appetizer, or main course.