Cheesy Shrimp Tortillas

2 Tbsp. butter

Two 2-lb. bags frozen raw shrimp (31-40 per pound), thawed and tails removed

1 Tbsp. finely chopped garlic

salt and pepper

1 lemon, halved

3 chipotle chiles in adobo sauce, plus 1 tbsp adobo sauce

Twelve 10-inch flour tortillas

1 lb. gouda cheese, shredded

In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp. In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half. In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden about 2 minutes on each side. Cut into wedges.

To freeze: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label, and freese. The the quesadillas at room temperature for 2 hours. Cook cheese side down, as directed above.