Pat shrimp dry.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp and fajita seasoning 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 plate. Let cool, at least 10 minutes.

Wipe pan clean and reserve.

While shrimp cook, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.

Add corn, jalapeños (to taste), and a pinch of salt and pepper to hot pan. Stir occasionally until slightly tender, 3-5 minutes.

Remove from burner. Transfer vegetables to a mixing bowl and set aside. Wipe pan clean and reserve.

Once cool enough to handle, on a separate cutting board, coarsely chop shrimp. Add chopped shrimp and softened cream cheese to mixing bowl with vegetables and stir until combined.

In another mixing bowl, combine 2 tsp. lime juice and sour cream. Set aside.

Place tortillas on a clean work surface.

Evenly distribute shredded cheese among tortillas, placing on one half of tortilla. Top evenly with filling.

Fold tortilla over filling, pressing gently to hold in place.

Return pan used to cook vegetables to medium heat and add 1 tsp. olive oil.

Working in batches, place two or three quesadillas in hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with crema and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!