Taking a cue from a recent forum suggestion for both a quick meal and leftover use, I made some tasty shrimp Quesadillas for this month's Leftover Tuesdays Challenge.

For some reason, I had leftover shrimp in the freezer.  This is actually rather odd for me since I'm not a big seafood eater and I can't remember where they came from.  But they definitely needed to be used up.  I also found some frozen corn in the freezer.  I had one last red tomato (and many green ones yet) from the summer tomato plants, some tortillas, and even a jalapeño in the fridge.  Throw in a lemon, some grated cheese, season with some cilantro and the result is a really quick meal that used lots of leftovers! The dish is a leftover variation of Confetti Quesadillas from Cooking Light.  I really didn't measure any amounts but I know one of the main differences in the leftover variation of this dish was that I used cheddar cheese because that is what I had on hand - the original recipe calls for mozzarella.  In hindsight, mozzarella or even pepper jack cheese would have gone better but for leftovers the quesadillas were great even with the cheddar…