1 lb. small raw shrimp
1 lb. shredded Monterey Jack cheese
6 large flour tortillas
2 yellow bell peppers, seeded, stemmed, and cut into strips
2 tbsp. butter
2 garlic cloves
5 sprigs of tarragon, finely chopped
3 tbsp. rum
pinch of salt
Heat the butter and bell pepper in a skillet over medium heat until the bell pepper starts to soften.
Add the garlic and cook for another 2 to 3 minutes. Add the shrimp and a pinch of salt, and stir, flipping the shrimp over several times until they just turn from gray to pink.
Add the tarragon and cook for 1 minute. Add the rum and cook until it evaporates.
Remove the shrimp mixture from the heat. Place a tortilla on a cast-iron griddle or large skillet over medium heat.
Sprinkle cheese and then some of the shrimp mixture evenly over half of the tortilla. Fold the other half of the tortilla over it, so no cheese or shrimp is showing.
Cook for 1 minute or so and then, using a spatula, flip the quesadilla over to cook the other side for 2 minutes. When done, move to a cutting board and cut into wedges.
Repeat with the remaining tortillas.
Serve with a fruit or tomatillo salsa.