Heat oil in a medium non-stick pan over medium heat.

Once hot, add in bell pepper, onion, and taco seasoning, then cook, stirring regularly, until the peppers and onions are tender, about 5-10 minutes.

Remove from the pan and place into a medium sized bowl. Set aside.

Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.

Place the shrimp onto the prepared baking sheet, drizzle with the olive oil, then sprinkle with the salt, pepper, garlic powder, and onion powder.

Toss to combine, then bake in preheated oven for 6-8 minutes, or until the shrimp are cooked.

Remove from the oven, cut the cooked shrimp into bite sized pieces, then place into the bowl with the cooked vegetables.

Stir to combine, then taste and re-season, if necessary.

Heat a large non-stick pan over medium-low heat.

While the pan is heating, assemble one quesadilla.

Lay a tortilla flat on a clean work surface.

Top with 1/2 cup shredded pepper jack cheese, layer on 1/2 cup shrimp/vegetable filling, top with 1/2 cup shredded monterey-jack cheese, then place another tortilla on top.

Cook until the tortillas are golden brown and the cheese has melted, flipping once (about 2 minutes per side) .

Repeat to make remaining quesadillas.


Cut into quarters, then serve with your choice of toppings and enjoy!

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