BBQ Shrimp Quesadillas
- 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
- 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.
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