Instructions
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; sauté for 3-4 minutes until they begin to soften.
Step 2: Add the shrimp and taco seasoning to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Remove from heat.
Step 3: In a separate clean skillet, melt a small amount of butter over medium heat. Place one tortilla in the skillet, sprinkle a generous handful of mozzarella cheese on one half, then top with the shrimp and veggie mixture. Add more cheese on top, then fold the tortilla over.
Step 4: Cook the quesadilla for 2-3 minutes on each side, pressing gently, until golden brown and the cheese is melted. Repeat with remaining tortillas.
Step 5: Remove from the skillet, let cool slightly, then slice into wedges. Garnish with fresh cilantro if desired.
Storage Information
Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness; microwaving is convenient but may make them a bit soft.
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