Heat 2 tbsp oil in a large skillet over medium-high heat.

Add onion and bell peppers. Cook, stirring frequently, until onion is translucent and peppers are soft.

Add salt, Cajun seasoning, and garlic powder. Stir to coat vegetables.

Add shrimp. Cook and stir until shrimp are cooked.

Remove from heat and stir in minced jalapeños and lime juice.

Heat another skillet over medium-high heat and brush with about 1 tsp oil.

Place one tortilla in hot skillet, spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of the tortilla. Fold tortilla in half.

Cook until lightly browned on the bottom.

Flip and cook until lightly browned on the other side.

Repeat to make remaining quesadillas.