Shrimp Quesadillas

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 large flour tortillas
• 2 cup Monterey Jack cheese, shredded
• ½ onion, finely chopped
• 2 clove garlic, minced
• 1 bell pepper (any color), diced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• ½ cup salsa (optional)
• ½ cup sour cream (optional)
• ¼ cup fresh cilantro, chopped (optional)

Steps

1. Pat shrimp dry and toss with chili powder, cumin, paprika, salt, and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add remaining 1 tablespoon olive oil to the skillet. Add onion, bell pepper, and garlic; cook for 3-5 minutes until softened.
4. Return shrimp to the skillet with the vegetables and stir to combine.
5. Wipe the skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half of one side with cheese, then add a portion of the shrimp mixture over the cheese. Top with more cheese.
6. Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
7. Cut each quesadilla into wedges and serve immediately with salsa, sour cream, and cilantro, if desired.