Adapted from TransOcean
a couple of shakes of red pepper flakes
2 tablespoons lemon or lime juice
Cheddar and Monterrey Jack cheese
Sautee the onions, salt, pepper, and red pepper flakes. Add them to a bowl with the seafood, citrus, and cilantro. Mix to combine.
Heat up a pan. When it's good and hot, coat it with spray oil (I used olive oil spray), and place the cheese-covered tortilla on the bottom. Top it with the seafood mixture.
Then add more cheese on top and another tortilla. Spray the oil on the top of the tortilla.
When the bottom tortilla is golden brown, flip over and brown the other side.
This recipe makes 4-6 quesadillas (depending on how much seafood you use).