Serve shrimp and cheese-filled quesadillas for an easy dinner or as party appetizers topped with Mango and Pineapple Salsa.
Heat 2 tablespoons of the oil in large skillet on medium heat. Add shrimp, bell pepper and Seasoning Mix; cook and stir 5 minutes or just until shrimp turn pink. Add avocado, cilantro and lime juice; stir gently until blended. Remove from skillet; set aside. Clean skillet.
For each quesadilla, sprinkle 1/3 cup cheese over half of 1 tortilla. Top with 1/3 of the shrimp mixture; fold over.
Heat 1 teaspoon of the oil in skillet on medium heat. Add 1 quesadilla; cook 2 to 3 minutes per side or until lightly browned and cheese is melted. Repeat with remaining quesadillas. Cut into wedges to serve.
• Serve with assorted toppings, such as salsa, sour cream, guacamole or chopped tomato.
• Shrimp quesadillas are also delicious topped with Mango and Pineapple Salsa.