Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Stem and coarsely chop cilantro.

Halve and peel onion. Cut halves into 1/4" dice.

Pat shrimp dry and season all over with half the taco seasoning (reserve remaining for vegetables).

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add onions, bell peppers, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

If pan is too dry, add water, 1 Tbsp. at a time, as necessary.

Stir in remaining taco seasoning until combined, 1-2 minutes.

Remove from burner. Transfer vegetables to a heat-safe mixing bowl and set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Transfer shrimp to a clean cutting board and let cool, 3 minutes.

Wipe pan clean and reserve.

Once cool enough to handle, coarsely chop.

Add shrimp and half the cilantro (reserve remaining for crema) to bowl with vegetables. Stir to combine.

Place tortillas on a clean work surface. Evenly spread chipotle crema on half of each tortilla, then evenly top with cheese and filling. Fold tortilla in half over filling.

Return pan used to cook shrimp over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add quesadillas to hot pan. There should be no overlap.

Toast until golden-brown, 2-4 minutes per side.

Remove from burner.

While quesadillas toast, continue recipe.

In a mixing bowl, combine sour cream, remaining cilantro, a pinch of salt and pepper, and 1 tsp. water.

Plate dish as pictured on front of card, halving quesadilla, if desired. Garnish with cilantro crema. Bon appétit!