Remove stem, seeds, and ribs, and cut bell peppers into 1/4" dice. Alternatively, reserve half the raw bell peppers for snacking/serving on the side.

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

Add onions, bell peppers, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender and lightly browned, 5-7 minutes.

If pan is too dry, add water, 1 Tbsp. at a time, as necessary. Stir in corn and remaining taco seasoning until combined and heated through, 2-3 minutes.

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

Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.

Add shrimp to hot pan and 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.

Once cool enough to handle, coarsely chop. Add chopped shrimp to bowl with vegetables and stir to combine. Set aside. Wipe pan clean and reserve.

Place tortillas on a clean work surface.

Evenly spread chipotle crema on half of each tortilla. Evenly top crema with cheese, then filling. Fold tortilla in half over filling, pressing gently to adhere. Make dinnertime fun! With supervision, have your kid(s) help assemble the quesadillas.

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

Working in batches if necessary, add quesadillas to hot pan. There should be no overlap. Cook until golden-brown, 2-4 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, cutting quesadilla into smaller triangles, if desired, and topping with sour cream. Bon appétit!