Shrimp, Roasted Red Pepper, and Cilantro Quesadillas

Ingredients

• 8 ounce sshrimp , peeled, deveined, tails removed, and cut into 1/2-inch piece s
• \1 1/2 teaspoon sOld Bay seasoning
• 3/4 teaspoon table salt , divided
• 1 teaspoon vegetable oil
• 4 scallions , green parts only, slice d thin
• \1 1/2 cup sjarred roasted red peppers , patted dry, and chopped fine
• 8 ounce sMonterey Jack cheese , shredded (2 cup s)
• 1 cup fresh cilantro leaves , chopped
• 1 teaspoon grated lime zest plus 2 tablespoon sjuice
• 1/2 teaspoon pepper
• 4 (10-inch) flour tortillas
• 1/4 cup plus 2 tablespoon svegetable oil for frying, divided

Instructions

1. Combine shrimp, Old Bay, and ¼ teaspoon salt in medium bowl.
2. Heat 1 teaspoon oil in 12 inch nonstick skillet over medium high heat until shimmering.
3. Add scallion greens and cook, stirring occasionally, for 1 minute.
4. Add shrimp and cook, stirring constantly until shrimp are opaque throughout, 1 to 1½ minutes.
5. Transfer shrimp and scallion greens to large bowl.
6. Add red peppers, Monterey Jack, cilantro, lime zest, juice, pepper, and remaining ½ teaspoon salt to shrimp and stir to combine.
7. Wipe out skillet.
8. Spread one quarter of filling over half of each tortilla, leaving ½ inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
9. Heat ¼ cup oil in now empty skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Cut into wedges and serve.