Ancho chili spiced shrimp and serrano chili spiced creamy corn and mounds of grated Monterey jack cheese between two buttery crisp tortillas gives these Creamy Shrimp & Corn Quesadillas magical spicy yum.
In a bowl, coat the shrimp with the canola oil, ancho chili, paprika, cumin, oregano, garlic powder, salt, sugar, and cayenne pepper if using. Toss well heat a skillet over medium heat and sear shrimp on both sides for 1 1/2 minute per side. Remove them from the pan and set aside.
Add the 1 tbsp of butter to the hot pan. Followed by the onion, green pepper, garlic, and serrano chili. Saute for 2 minutes before adding the corn and a pinch of salt to taste. Cook another 2 minutes then add the softened cream cheese. Blend well until creamy.
Heat a griddle pan, add cooking spray or butter to coat. Warm 2 tortillas at a time on both sides to assemble the first quesadilla. Sprinkle about 1/2 c of Monterey jack onto each tortilla. Then spread 1/2 of the corn mixture onto one of the tortillas. Top the corn with 1/2 the shrimp then cover with the second tortilla cheese side down. Remove the quesadilla from the pan and repeat the steps to finish the second one.
Cut quesadillas into 4th or 8ths and serve with sour cream and salsa of choice.