Shrimp, Roasted Red Pepper, and Cilantro Quesadillas for Two | America's Test Kitchen

Ingredients

• 4 ounces shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces
• ¾ teaspoon Old Bay seasoning
• ⅓ teaspoon plus ¼ teaspoon table salt, divided
• ½ teaspoon vegetable oil
• 2 scallions, green parts only, sliced thin
• ¾ cup jarred roasted red peppers, patted dry, and chopped fine
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• ½ cup fresh cilantro leaves, chopped
• ½ teaspoon grated lime zest plus 1 tablespoon juice
• ¼ teaspoon pepper
• 2 (10-inch) flour tortillas
• ¼ cup vegetable oil