In a medium bowl, combine the peeled and deveined shrimp with ancho chili powder, garlic powder, salt, and pepper. Toss to coat the shrimp evenly with the spices.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, toss in the chopped bell pepper and onion. Sauté for about 3-4 minutes, until the vegetables are tender and slightly caramelized.
On a clean surface, lay out 6 tortillas. Evenly distribute the sautéed vegetables and cooked shrimp over half of each tortilla. Sprinkle 1/3 cup of shredded Mexican cheese blend on top of the shrimp and veggies, then fold the tortillas in half to enclose the filling.
Return the skillet to the heat and place two folded quesadillas in the skillet at a time. Cook for about 2-3 minutes on each side or until golden brown and the cheese is melted. Repeat this process with the remaining quesadillas.
Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Slice them into wedges and sprinkle with chopped cilantro before serving. Enjoy with your favorite salsa, guacamole, or sour cream!
