Heat 1 tablespoon olive oil in a large nonstick saute pan over medium-high heat. When hot, add the peppers. Cook for 2 to 3 minutes. Add the shrimp, season with cumin, salt and pepper. Cook until golden and just cooked through, about 2 minutes per side.
Heat a large nonstick skillet over medium high heat and drizzle 1 1/2 teaspoons of the remaining oil in the pan. When hot, add one of the tortillas. Spoon over tortilla, 2 tablespoons fresh tomato salsa, 1 tablespoon guacamole, and 1/4 cup shredded cheese. Divide the shrimp into 4 portions and add one portion on top of the cheese. Top with another tortilla and press down. Cook, undisturbed, until golden brown and crisp on the bottom, about 2 to 3 minutes. Carefully turn to the second side, and continue cooking until golden on the second side, 2 to 3 minutes longer. Transfer to a large plate or cutting board, cut into wedges. Repeat with the remaining quesadillas.
Serve with the remaining Tomato Salsa, Guacamole and Corn and Black Bean Salsa.
Originally Submitted
11/16/2010
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