Ingredients

• 2 tablespoons vegetable oil
• 1 onion , sliced
• 1 red bell pepper , sliced
• 1 green bell pepper , sliced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pound uncooked medium shrimp , peeled and deveined
• 1 jalapeño pepper , seeded and minced
• 1 lime , juiced
• 1 teaspoon vegetable oil , or as needed
• 6 large flour tortillas
• 3 cups shredded Mexican cheese blend , divided

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Add salt, cumin, and chili powder; stir to coat vegetables.
2. 2 Add shrimp; cook and stir until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove from the heat and stir in minced jalapeño and lime juice.
3. 3 Heat another skillet over medium heat and brush with about 1 teaspoon oil. Place one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of tortilla. Fold tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make remaining quesadillas.

Nutrition per serving