Shrimp Quesadillas

This is Pioneer Woman's recipe!  They are delish!

Ingredients:
flour tortillas
Can red enchilada sauce
12 large shrimp, peeled and deveined
1 large onion
l red pepper
1 green pepper
2 cups Monterey Jack grated
2 TBS olive oil
salt to taste

Pour red sauce over shrimp.  Set aside.  Chop veggies into large pieces.  Heat skillet over high heat and add olive oil.  Cook veggies on high heat until they start to get brown/black.  Remove from skillet and set aside.
Return skillet to high heat.  Then dump in the shrimp and the sauce.  Cook.  Stirring occasionally, until shrimp is opaque.
Add a little water if sauce gets dry.  Remove from skillet and chop shrimp in bite size pieces.

In a separate skillet, heat butter.  Place tortilla in skillet, then layer: cheese, veggies, shrimp. Top with more cheese and a second tortilla.  Cook on both sides, adding butter before flipping to the other side.  Remove and cut into wedges.

(I have done this numerous times with groups of about 15.  I follow it exactly until the very end.  I use small tortillas and fold them in half.  That way they are easy to turn and stuff doesn't fall out. First I go ahead and spread a tiny amount of butter on the outside of the tortilla.  Then I fill the tortilla like she does and "stand them up" on a rimmed cookie sheet.  I usually do this a couple of hours before people come over.  Then when it is time to eat, I either do them 3 or 4 in a large skillet or zeb does them in a skillet on the grill.)