This recipe comes from Ree Drummond from foodnetwork, and you can find the recipe Here
1 cup Mexican red sauce (I used bottled taco sauce because I had it.)
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into 1/2 rings
1/2 green bell pepper, sliced into strips
Butter, for cooking tortillas
6 flour tortillas
2 cups grated Monterey Jack cheese
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
On a large plate, pour the red sauce over the shrimp and set aside.
Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
Add the shrimp with the sauce. Cook, stirring occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
In a clean skillet, heat some butter, place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from heat and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. Serve with sour cream, cilantro, and lime wedges.
Note: I only used the green bell peppers. I cut the shrimp in the skillet. I cooked the quesadillas in a Panini Press and spread butter on the first tortilla and placed it in the Panini press with butter side down. Then I built the quesadilla and placed the second tortilla on top with the butter side up. Then I shut the press and cooked them about 3 minutes.