Quesadillas De Camarones (Pioneer Woman) - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs large shrimp (peeled and deveined, tails off)
salt
7 ounces Mexican tomato sauce or 7 ounces enchilada sauce
1 large onion (cut in half and then into slices)
1 red bell pepper (seeded and sliced into strips)
1 green bell pepper (seeded and sliced into strips)
6 tablespoons butter (for frying, I skipped this part)
12 large flour tortillas
2 1/2 cups monterey jack cheese (shredded)
pico de gallo, for serving
guacamole, for serving

Preparation

Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
Pour in the tomato sauce.
Stir around and allow to simmer for a couple of minutes.
Remove the shrimp from the skillet, and chop it into chunks. Set aside.
In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
Remove the peppers from the skillet and set them aside.
Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
Cover the cheese with pepper and onion mixture.
Lay the chopped shrimp on top of the peppers.
When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with pico de gallo and guacamole.