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1
Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
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2
Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
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3
Pour in the tomato sauce.
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4
Stir around and allow to simmer for a couple of minutes.
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5
Remove the shrimp from the skillet, and chop it into chunks. Set aside.
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6
In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
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7
Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
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8
Remove the peppers from the skillet and set them aside.
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9
Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
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10
Cover the cheese with pepper and onion mixture.
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11
Lay the chopped shrimp on top of the peppers.
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12
When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
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13
Continue cooking until the second side is golden.
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14
Repeat with the remaining tortillas and fillings.
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15
Cut each quesadilla into wedges and serve with pico de gallo and guacamole.
