Shrimp quesadillas are a quick and easy weeknight meal.  You can make them spicy or mild and use any seasoning you like on the shrimp.  I used lime zest and juice with chipotle lime seasoning on the shrimp and peppers and onions. 

Ingredients:

1 pound large shrimp peeled and deveined

1 bell pepper diced

½ cup sweet onion diced

1 lime zested and juiced (use half of the zest and juice on vegetables and half on the shrimp)

¼ jalapeno pepper diced

1 teaspoon chipotle lime seasoning divided

1 cup shredded cheese (pepper jack, taco, Mexican, Monterrey Jack, etc…)

Toppings: Fresh cilantro, diced scallions, sliced tomatoes, nonfat plain Greek yogurt, salsa, etc..

Whole wheat tortillas

Directions:

1. Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.
2. Add vegetables to a nonstick pan.  Sprinkle lime zest, juice, and ½ teaspoon chipotle lime seasoning over vegetables.  Cook over medium heat for 10 minutes.
3. Add shrimp to a pan. Sprinkle lime zest, juice, and ½ teaspoon chipotle lime seasoning over shrimp.  Cook over medium heat tossing frequently until shrimp are just turning pink.
4.  Place tortillas on baking sheet.  Sprinkle ¼ cup shredded cheese on each tortilla.  Spread the cheese to the edges.
5. Top tortillas with cooked vegetables and 6-8 shrimp. 
6. Add tomatoes or any other toppings you want cooked.
7. You can top tortillas to make a true quesadilla or leave it open faced which is how I prefer mine.
8. Spray tortillas with butter or olive oil spray.
9. Bake for 10 minutes.  Broil 2-3 minutes.
10. Cut quesadillas into fourths and serve with any desired toppings.
11. Enjoy!