Step 1: Prepare the Shrimp

1. Season the Shrimp: Pat the shrimp dry with paper towels to remove any excess moisture. In a small bowl, mix the garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper. Sprinkle this spice mixture evenly over the shrimp and toss to coat well.
2. Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes per side, or until they are pink, opaque, and cooked through. Remove the shrimp from the skillet and set aside.

Step 2: Sauté the Vegetables

3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell pepper and onion and sauté for 3-4 minutes, or until they are softened and slightly caramelized. Season with a pinch of salt and pepper to taste. Once the vegetables are done, remove them from the skillet and set aside.

Step 3: Assemble the Quesadillas

4. Heat the Tortillas: Lay the tortillas flat on a clean surface. Divide the shredded cheese evenly between the tortillas, sprinkling it across the center of each one.
5. Add the Shrimp and Veggies: Layer the cooked shrimp and sautéed vegetables on top of the cheese. If you’re using cilantro, sprinkle some on top of the shrimp for added freshness and flavor.
6. Fold the Quesadillas: Fold the tortillas in half, enclosing the filling. Press them gently to seal the edges.

Step 4: Cook the Quesadillas

7. Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Lightly grease the skillet with cooking spray or a little bit of oil. Place the quesadillas in the pan and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Use a spatula to flip the quesadillas carefully.
8. Cut and Serve: Once the quesadillas are cooked, remove them from the skillet and cut them into wedges. Serve immediately with sour cream, salsa, or guacamole on the side for dipping.