Shrimp Quesadillas

1) Make the lime crema

1. In a small bowl, stir together sour cream, mayonnaise (if using), lime juice, and salt.
2. Add water 1 tablespoon at a time until it is drizzleable. Set aside in the fridge.

2) Season the shrimp

1. Pat shrimp very dry with paper towels.
2. Toss shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, 1/2 teaspoon salt, and black pepper.

3) Cook peppers, onions, and shrimp

1. Heat a large skillet over medium-high heat. Add a small drizzle of oil.
2. Sauté bell pepper and onion with a pinch of salt until softened and lightly browned, 4 to 6 minutes.
3. Add minced garlic and cook 30 seconds.
4. Push veggies to the edges. Add shrimp in a single layer. Cook until pink and opaque and curled into a loose C-shape, about 1 to 2 minutes per side depending on size.
5. Squeeze in lime juice, toss everything together, then immediately remove to a plate so the shrimp does not overcook.

4) Assemble and crisp the quesadillas

1. If the pan has browned spice bits, give it a quick wipe with a paper towel so nothing tastes burnt. Return skillet to medium heat so it is hot but not screaming.
2. Add about 1/2 to 1 teaspoon oil, just enough to give the pan a light sheen.
3. Lay down 1 tortilla. Sprinkle a thin layer of Monterey Jack over the whole surface.
4. Add a quarter of the shrimp and pepper mixture over half the tortilla. Sprinkle with a little cheddar and cilantro (if using).
5. Fold the tortilla over. Cook 2 to 3 minutes per side, pressing gently, until golden and crisp and the cheese is melted.
6. Repeat with remaining tortillas and filling, adding a touch more oil as needed for browning.

5) Slice and serve

1. Rest each quesadilla for 1 minute, then slice each half-moon into 2 wedges for a total of 8 wedges.
2. Serve hot with lime crema for dipping.