1 lb shrimp, shelled and deveined and defrosted if you buy them frozen
1/4 teaspoon chipotle chile, ground
5 tbs lime juice
1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, chopped
8 flour tortillas, Soft-taco-size
2 cups cheddar cheese, Shredded
In small bowl, toss shrimp, chipotle chile and lime juice then set aside.
In a nonstick skillet, heat oil, then add pepper and onion. Cook for 10 minutes or until tender.
Add shrimp and cook 3 minutes.
Transfer shrimp mixture to bowl and cover to keep warm.
Butter one side of each tortilla and place buttered side down on skillet or griddle. Add shrimp mixture, cheese, and cilantro, then add a second tortilla, butter side up.
Cook quesadilla about 2 minutes or until lightly toasted, then flip and cook 1 to 2 minutes longer or until cheese melts.
Cut quesadillas into wedges and serve with sour cream and guacamole!