Ingredients
4 ounces shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces
¾ teaspoon Old Bay seasoning
⅓ teaspoon plus ¼ teaspoon table salt, divided
½ teaspoon vegetable oil
2 scallions, green parts only, sliced thin
¾ cup jarred roasted red peppers, patted dry, and chopped fine
4 ounces Monterey Jack cheese, shredded (1 cup)
½ cup fresh cilantro leaves, chopped
½ teaspoon grated lime zest plus 1 tablespoon juice
¼ teaspoon pepper
2 (10-inch) flour tortillas
¼ cup vegetable oil
Directions
1
Combine shrimp, Old Bay, and ⅓ teaspoon salt in medium bowl.
2
Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add scallion greens and cook, stirring occasionally, for 1 minute. Add shrimp and cook, stirring constantly until shrimp are opaque throughout, 1 to 1½ minutes. Transfer shrimp and scallion greens to large bowl. Add red peppers, Monterey Jack, cilantro, lime zest, juice, pepper, and remaining ¼ teaspoon salt to shrimp and stir to combine. Wipe out skillet.
3
Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
4
Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.