Shrimp and Bell Pepper Quesadillas

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the onion and bell peppers, and cook while stirring until the onion becomes translucent and the peppers are tender, about 6 to 8 minutes. Season with salt, cumin, and chili powder, stirring to coat the vegetables evenly.

Add the shrimp to the skillet, and cook for 3 to 5 minutes until the shrimp are fully cooked and no longer pink in the middle. Remove from heat, then stir in the minced jalapeño and lime juice for added flavor.

In a separate skillet, heat a teaspoon of oil over medium heat. Place a tortilla in the skillet and add about one-sixth of the shrimp mixture along with half a cup of Mexican cheese blend to one half of the tortilla. Fold the tortilla in half and cook until the bottom is golden brown, approximately 5 minutes. Flip the quesadilla and cook the other side for an additional 3 to 5 minutes until it’s also browned. Repeat this process for the remaining tortillas and filling.