Start by preparing the shrimp first. Make sure to peel and clean the shrimp first. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Add the shrimp into the hot pan in a single layer. Season the shrimp generously with salt and ground black pepper, then add the paprika, chili, coriander and cumin. Cook the shrimp about 2 to 3 minutes per side, just until the flesh is no longer translucent; do not overcook the shrimp or it will become tough and rubbery. Transfer the shrimp out of the frying pan and onto a cutting board to cool.

Into the same pan, add the diced bell pepper and onion and additional cooking oil, as needed. Saute this mixture for 5 to 7 minutes, until the pepper is tender. Add in the garlic and tomato and cook for 1 more minute. Transfer this mixture into a large bowl. Once the shrimp have cooled, chop them into small, bite-sized pieces and add the bowl with the pepper mixture. Add the cilantro and toss everything together until uniform. Watch my video recipe to see how I make the filling!

To assemble the shrimp quesadillas, I like to set up an assembly line and lay out the tortillas on my work surface. Top each tortilla with 1 1/2 to 2 tablespoons of guacamole and a teaspoon or two of sour cream. Use a spatula to spread these evenly to the edges. Add a heaping amount of the shrimp filling onto one half of the tortilla, top with a generous amount of cheddar cheese and gently fold the second half of the tortilla over.

To heat the quesadillas, preheat a griddle or large frying pan over medium heat and add a bit of cooking oil. Once the pan or griddle is hot, add the quesadillas. I usually cook 2 to 3 at a time. Fry them for 3 to 4 minutes per side, or until the tortilla is crispy and golden brown. Doing this over medium heat allows the cheese to melt on the inside. Transfer the cooked quesadillas onto a cutting board and use a sharp knife to cut them in half.

Serve the quesadillas with a side of fresh salsa, extra sour cream and guacamole, freshly chopped cilantro and lime wedges. For reheating leftovers, use a frying pan and cook over a medium-low temperature until the filling is hot.