The beauty of these quesadillas is that you can play around with the filling depending on the availability of ingredients and your taste. For parties, I serve quesadillas on a platter and decorate them with stripes of quacamole and sour cream, which I keep in handy, plastic squirt bottles.
- 1 tablespoon olive oil
- 6 medium shrimp, shelled, deveined, and cut into 1/4 inch dice
- 1 1/2 cup fresh or thawed corn kernels
- 2 cups cooked black beans
- 3 plum tomatoes, diced
- 1 cup chicken stock, or canned low-salt chicken broth
- 3 green onions, including light grren parts, thinly sliced
- 1/4 teaspoon ground cumin
- six 8-inch-diameter flour tortillas
- 1 cup shredded cheddar cheese
Preheat the oven to 350°F. In a medium sauté pan or skillet, heat the olive oil over medium heat and sauté the shrimp for about 3 minutes, or until pink on both sides. Add the corn, beans, and tomatoes. Stirn in the stock or broth, green onions, and cumin. Stir and set aside.
Arrange the flour tortillas on a work surface. Divide the cheese evenly over them. Add the shrimp mixture and fold the tortillas into a half-moon shape. Place them on a baking sheet, and bake for 5 to 7 minutes, or until cheese melts. Be careful! You don't want want the tortillas to get too crispy.
Cut the quesadillas in half, place them on a platter, and serve immediately.
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