Shrimp, Corn, Pepper Quesadillas

Oh man. These were 'Mexican food-truck after a couple of beers' good.  You wonder how something so good can come from easy ingredients and in quesadilla form. No hate to the 'dillas but they are like the easiest thing to cook so the fact that these are delicious just confirms: life can and should be wonderful (no matter your cooking skillz).

But really, Kim, my sole-reader, make these. Steven would have broke his no-seafood at work rule if I hadn't had called dibs on the leftover shrimp mixture (which is also nice on a salad).

Shrimp, Corn, Pepper Quesadillas
Adapted from shutterbean.com
Serves 3

• 1/2 tablespoon extra virgin olive oil
• 12 medium uncooked shrimp
• salt and pepper
• 1/2 medium onion, diced
• 1/2 red pepper, diced
• 1 cup corn kernels
• 1 clove garlic, diced
• non-stick spray
• 6 tortillas
• 1 block pepper jack cheese, shredded
• sour cream and salsa, for serving

Heat olive oil on a non-stick skillet over medium-high heat.  Add shrimp, season with salt and pepper, and cook until shrimp is pink. Remove shrimp to a cutting board, remove the tails, and roughly chop the meat.

Add onion, red bell pepper, corn, and garlic to the skillet and cook until vegetables are charred and tender (about 6 minutes).  Add the shrimp meat back in and cook until warm.

Heat a second skillet over medium high heat.  Spray each skillet with non-stick spray. Lay a tortilla on each skillet and let toast until the tortillas start to puff.  Flip both tortillas and add a layer of cheese to each one.  Add a portion of the shrimp mixture to one of the tortillas.  When the cheese has melted, place the non-shrimp tortilla on top of the shrimp tortilla, cheese side down. 

Remove to plate and quarter with a pizza cutter. Serve with sour cream and salsa.