BBQ Shrimp Quesadillas

• From: National Fisheries Institute

Ingredients

• 8 oz cooked shrimp, diced

• 1 orange bell pepper, roasted or grilled and finely diced

• 2/3 cup fresh or frozen corn kernels, thawed

• 1/2 cup reduced-fat shredded Cheddar cheese

• 2 Tbs all-natural barbecue sauce

• 4 10-inch flour tortillas

• 2 tsp canola oil

Precooked shrimp, barbecue sauce, and frozen corn make this a quick lunch or weeknight meal.

Directions

• Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside.
• Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas.
• Cut into quarters and serve.