Made without the shrimp, these colorful quesadillas are just as delicious.
1/2 tsp canola or olive oil
1/2 cup diced red onion
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp garlic powder
1/2 red bell pepper, seeded and diced
1 cup corn kernels
1 medium zucchini, diced
6 ozs shrimp, shelled, deveined and diced
2 Tbsp chopped cilantro
4 Tbsp Cilantro Pesto
8 whole wheat tortillas
1 1/2 cups shredded low-fat Mexican cheese blend
Heat oil in a skillet over medium heat. Add red onion; saute until translucent. Add spices, stirring. Add bell pepper; cook 2 minutes. Add corn; cook 2 minutes. Add zucchini and shrimp; cook 1 minute or until shrimp is pink and zucchini is tender. Stir in cilantro, salt and pepper to taste, and remove confetti to a bowl.
Construct quesadillas as follows: Spread 1 tortilla with 1 Tbsp pesto. Sprinkle on 3 Tbsp cheese. Add 1/4 of confetti. Sprinkle with another 3 Tbsp cheese, then top with another tortilla, pressing firmly. Repeat to make 3 more quesadillas. Cook in a warm skillet until cheese is melted and tortillas are browned. Serves 4 adults.