Shrimp (Camarones) Quesadillas

1. Heat butter in nonstick skillet over medium heat.

2. Add onions, corn, and garlic, and saute for 30 seconds.

3. Add tomato and jalapeno and saute for 4 minutes. Stir in shrimp, lemon/lime juice, cilantro and salt; saute for 3 minutes. Remove corn mixture from skillet and keep warm.

4. Place 1 tortilla in a medium non-stick skillet over medium heat; top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top with another tortilla.

5. Cook 3 minutes pressing down with a spatula until cheese melts.

6. Turn carefully; cook until thoroughly heated (about 1 minute).

7. Repeat procedure with the remaining tortillas, cheese and corn mixture.

8. Cut each quesadilla into quarters, serve with homemade salsa.

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Nutrient	Quantity
Total fats	9.697 g
Protein	11.0115 g
Carbohydrates	63.2967 g
Energy	367.1519 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0952 g
Water	368.2775 g
Aspartic acid	0.902 g
Calcium, Ca	131.4558 mg
Lutein + zeaxanthin	1359.7919 g
Fiber, total dietary	10.0702 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	657.6761 g
Niacin	4.7609 mg
Vitamin A, RAE	70.6512 g
Arginine	0.8154 g
Riboflavin	0.2268 mg
Tocopherol, beta	0.0242 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0042 g
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	2.4719 g
Stigmasterol	0.06 mg
Sodium, Na	30.3198 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0232 g
Total lipid (fat)	9.697 g
Manganese, Mn	0.7949 mg
Fructose	4.0134 g
Proline	0.8007 g
Fatty acids, total saturated 16:0	0.9348 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	5.3487 g
Choline, total	62.0746 mg
Sugars, total	15.1916 g
Serine	0.4955 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.3318 g
Vitamin B-6	0.5596 mg
Selenium, Se	1.3838 g
Ash	2.9782 g
Fatty acids, total saturated 18:1 undifferentiated	3.1504 g
Pantothenic acid	1.3938 mg
Phenylalanine	0.4508 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.467 mg
Betaine	0.2593 mg
Thiamin	0.4411 mg
Methionine	0.2181 g
Iron, Fe	1.7971 mg
Carbohydrate, by difference	63.2967 g
Phosphorus, P	328.9738 mg
Folate, total	120.1031 g
Tocopherol, gamma	0.1234 mg
Fatty acids, total saturated 4:0	0.0003 g
Lycopene	2555.8467 g
Alanine	0.6171 g
Valine	0.4505 g
Fatty acids, total saturated 18:2 undifferentiated	3.8611 g
Glycine	0.4326 g
Carotene, alpha	135.1648 g
Glucose (dextrose)	5.1249 g
Fatty acids, total saturated 14:0	0.0254 g
Zinc, Zn	1.9567 mg
Isoleucine	0.3238 g
Tocopherol, delta	0.0008 mg
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	3.9596 g
Leucine	0.9159 g
Tocotrienol, alpha	0.0756 mg
Vitamin A, IU	1402.6529 IU
Folate, DFE	66.5231 g
Tryptophan	0.1354 g
Vitamin C, total ascorbic acid	50.9766 mg
Phytosterols	31.0533 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Fatty acids, total polyunsaturated 18:1 c	0.0021 g
Fatty acids, total saturated 20:0	0.0003 g
Starch	25.662 g
Tyrosine	0.348 g
Vitamin K (phylloquinone)	16.8632 g
Fatty acids, total saturated	1.3359 g
Histidine	0.2565 g
Fatty acids, total monounsaturated	3.1864 g
Threonine	0.3296 g
Folate, food	120.1031 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	221.2394 g
Vitamin E (alpha-tocopherol)	1.1036 mg
Magnesium, Mg	81.2323 mg
Lysine	0.6639 g
Potassium, K	1000.225 mg
Cystine	0.1503 g
Fluoride, F	4.0447 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2 tablespoons	7.685	2.4698	0.0795
Salt	0.25 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Onion	1 cup	64	14.944	0.16
Tomato	0.66 cup	17.88	3.8641	0.1987
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	1	4.47	0.9918	0.015
Flour Tortilla	8	0	0	0
jalapeño	1.5 1/2	2.4469	0.5484	0.0312
shrimp	0.5	0	0	0
corn kernel	1 cup	184.71	36.4767	2.0022
monterey jack cheese	1 cup	0	0	0