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1
Heat 1 tablespoon of the olive oil in a medium skillet over medium heat.
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2
When the oil is hot, add the bacon and fry until crisp.
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3
Transfer the bacon to a plate lined with paper towels.
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4
Heat the grill (or a grill pan) to a medium-high setting.
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5
Place the shrimp, garlic, remaining tablespoon of oil, and salt and pepper in a medium bowl, and toss to combine.
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6
When the grill is hot, use tongs to place the shrimp and scallions across the grates.
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7
Cook until the shrimp are pink and firm (2 to 3 minutes on each side), and the scallions are charred and softened (turning them as necessary for even cooking).
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8
Transfer the shrimp and scallions to a plate to cool briefly, then coarsely chop both ingredients, toss them together in a clean bowl, and cover to keep warm.
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9
Preheat the oven to 200F.
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10
Wipe out the skillet with a paper towel, return it to the heat, and add another drizzle of oil and a tortilla.
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11
Cook the tortilla for 30 seconds, then flip it.
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12
Cover half of the tortilla with a couple of spoonfuls of cheese.
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13
Arrange a quarter of the shrimp-and-garlic mixture and a quarter of the bacon over the cheese, and fold the tortilla over.
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14
Press down gently with a spatula and cook the tortilla for a minute or so on each side, to melt cheese and crisp, Transfer the cooked quesadilla to a baking sheet and hold in the oven while you repeat the process with the remaining ingredients.
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15
Cut each quesadilla into five wedges, and transfer to plates with your spatula.
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16
For the Smoky Guacamole: Peel and pit the avocados, and place them in a medium bowl.
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17
Add the onion, chipotle pepper, lime juice, and cilantro, and mash together with a fork until combined but still chunky.
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18
Season to taste with salt.
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19
Top the quesadilla wedges with liberal amounts of Smoky Guacamole.
