Start by heating the olive oil in a large skillet over medium heat. Once hot, toss in the chopped onions. Sauté them for about 2-3 minutes until they become translucent and fragrant.

The smell is just delightful! Next, add the diced red bell pepper. You’ll want to cook this for another 2-3 minutes, stirring occasionally.

Once the veggies have softened, it’s time to add the minced garlic. Stir and cook for about 30 seconds. Garlic cooks quickly, so keep an eye on it—it can burn easily and become bitter.

Now, add your shrimp to the skillet. Sprinkle the taco seasoning mix over them. Stir everything gently to ensure the shrimp is coated nicely with all those lovely spices.

Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. You’ll want to stir occasionally. Don’t overcook! Nobody likes rubbery shrimp.

Here’s where the fun part kicks in. Take a fresh tortilla and place it on a clean flat surface. Heap a portion of the shrimp and vegetable mixture right in the center. Remember that melted cheese pulls everything together, so add a generous layer of it on top. The more, the merrier!

Fold the tortilla in half, pressing gently. In the same skillet, add a little more olive oil if needed and place the folded quesadilla in the pan.

Cook for about 2-3 minutes on each side. You’re looking for a golden-brown surface with melt-in-your-mouth cheese.

Once cooked, remove the quesadilla from the skillet and let it sit for a minute. This helps the cheese set a bit. Using a sharp knife or pizza cutter, slice it into wedges. Serve with lime wedges, salsa, or guacamole on the side for dipping.