Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, sliced
• 1/2 bell pepper, sliced
• 1/4 pound uncooked large shrimp, peeled and deveined
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
  Kosher salt, to taste
• 2 tablespoons butter, at room temperature, divided
• 2 10-inch flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese

Instruction

1. Shrimp Quesadilla ingredients in bowls
   In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
2. Onions and peppers in a cast iron skillet with a wooden spoon
   Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
3. Onions, peppers and shrimp in a skillet
   Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
4. Butter in a cast iron skillet
   Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
5. Tortilla, cheese and shrimp mixture in a skillet
   Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
6. Quesadilla topped with another tortilla and butter, in a skillet
   Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
7. Shrimp Quesadilla cooking in a skillet
   Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.