Shrimp Quesadillas with Roasted Pepper Salsa

Steps

1. Prepare all ingredients first: cut the red bell pepper and jalapeño, slice half of the red onion thickly and finely dice the other half, mince the garlic, chop the cilantro, chop the shrimp and shred the mozzarella.
2. Make the salsa: heat a large dry skillet over medium-high heat. Char the red bell pepper strips, jalapeño and sliced red onion for 8 to 10 minutes, turning, until blistered and soft. Let cool a few minutes.
3. Finely chop the charred vegetables and stir them in a bowl with the diced red onion, half of the cilantro, the lime juice and one third of the salt. Set the salsa aside.
4. Season the shrimp with the paprika, cumin, black pepper and the remaining two thirds of the salt.
5. Heat half of the olive oil in the skillet over medium-high heat. Add the garlic for 30 seconds, then the shrimp, and cook 3 to 4 minutes until pink and opaque. Stir in the remaining half of the cilantro and move the shrimp to a plate. Wipe out the skillet.
6. Assemble: lay out half of the corn tortillas, sprinkle each with a little mozzarella, add the shrimp, top with the remaining mozzarella and cover with the remaining corn tortillas.
7. Brush the skillet with some of the remaining olive oil and cook the quesadillas over medium heat in batches, 2 to 3 minutes per side, until crisp and the cheese melts, adding more of the remaining olive oil for each batch.
8. Cut the quesadillas into wedges and serve with the roasted pepper salsa spooned over the top.