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Corn and Shrimp Quesadillas


1 cup corn
4 Tbsp. butter
4 garlic cloves, finely chopped
½ cup – 14 Hands Chardonnay
¼ cup – parsley, chopped
24 raw shrimp, peeled and de-veined
1 lemon, juiced
Salt and pepper to taste
1 cup mozzarella cheese, shredded
½ cup green onions, chopped
12 corn tortillas

  1. In a pan over medium high heat, melt butter. Once melted, add the garlic and cook for 2 minutes while stirring. Add wine and cook for 3 minutes. Add the shrimp and cook each side for 3 minutes. Take off heat and add the parsley and lemon juice. Salt and pepper to taste. Put cooked shrimp in a bowl and set aside.
  2. Warm up tortillas in microwave. Once warm, set 6 tortillas on a work surface to build and prep quesadillas.
  3. Evenly divide cheese and corn on each tortilla. Place 4 shrimp on top of cheese and corn, sprinkle with green onions, and place another tortilla on top.
  4. Cook in a nonstick pan, flipping the tortillas over until each side is lightly brown.