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.

Remove from burner. Transfer to a 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 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 and half the cilantro (reserve remaining for cilantro crema) to bowl with vegetables and stir to combine. 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.

Return pan used to cook shrimp 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.

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

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