Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.

Cut shrimp in half

Core tomato and cut into 1/2" dice

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

In a large nonstick pan over medium high heat, add 1 tsp olive oil. Add peppers, corn, and green onion bottoms to pan and cook until tender, 5-7 minutes. Transfer to a plate.

Reserve pan; no need to wipe clean.

Heat 1 tsp. olive oil in the same pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Transfer shrimp to a paper towel lined plate.

Reserve pan; no need to wipe clean.

Place 3 tortillas on a clean work surface. Divide half the cheese between tortillas, then top with filling and remaining cheese. Top with remaining tortillas.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place quesadillas in 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.

Combine tomatoes, 1 tablespoon lime juice, and green onion tops in a small bowl.

Plate dish as pictured on front of card, serving quesadillas with pico and zesty buffalo sauce (to taste). Bon appétit!