Cilantro Pesto Shrimp & Andouille Sausage Quesadillas

Ingredients
1 pound shrimp, peeled and deveined
1 andouille sausage link
1 jalapeno pepper
1 cup shredded Monterey Jack cheese
8 tortillas
2 cups Cilantro Pesto

Cut the jalapeno pepper in half, remove the seeds, and then cut it into small slices. Toss jalapeno slices with shrimp and 1 cup cilantro pesto. Set aside and marinate for 30 minutes.

Slice andouille sausage crosswise into thin slices. Saute sausage over medium heat for 4 minutes. Add shrimp mixture and cook for 3 minutes or until shrimp are finished.

Make quesadillas by topping 1 tortilla with 3 tablespoons shredded cheese, 2 tablespoons cilantro pesto, 1/4 shrimp mixture, 3 more tablespoons shredded cheese, and another tortilla.

Cook each tortilla over medium heat 2 minutes per side. Serve with sour cream and green onions.