Shrimp and Hatch Chile Quesadillas

Ingredients
2 tablespoons butter
1/2 cup chopped onions
1 cup fresh corn kernels
1-2 garlic cloves
2 tomatoes, diced
1/2 cup Hatch chiles, roasted and chopped
1 pound shrimp, peeled, deveined and chopped
1 tablespoon lime juice
4 tablespoons cilantro
Salt and Pepper to taste
1 cup Mexican melting cheese, grated (Chihuahua, Asadero, Oaxaca, or Queso Quesadilla)
8 flour tortillas
Mexican Crema
Lime slices

Directions
Heat butter in sauté pan, then add onion and corn. Cook until onions are translucent. Add garlic and sauté for 30 seconds. Add tomatoes and Hatch chiles and sauté for 4 minutes. Add shrimp and cook until opaque. Finish shrimp with lime juice, cilantro and season with salt and pepper to taste.

Place a tortilla in a medium skillet over medium heat. Top with 1/4 cup cheese and spoon some shrimp mixture over cheese. Top with a little more cheese and then another tortilla. Cook quesadilla 3 minutes per side, pressing down with a spatula until cheese melts. Turn carefully and continue to cook until thoroughly heated.

Cut each quesadilla into quarters and serve with Mexican crema and a lime wedge.

Central Market recipes and by Recipe courtesy of Michelle Rodarte 1/1/2006