Combine the salsa ingredients in a small bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy.

Heat a large skillet over medium heat, saute the onion, garlic, and jalapeno in oil until soft, about 2 minutes. Add the tomatoes and 1/4 teaspoon salt and cook until thickened, 2 to 3 minutes.

Add the shrimp and cilantro and cook over medium-high heat for 1 to 2 minutes, until the shrimp turns pink and is cooked through. Set aside in a bowl.

Clean the skillet. Respray and return to medium-high heat.

Lay a tortilla flat, and spread a quarter of the shrimp mixture onto one half. Top with 1/4 cup cheese. Cook the half-loaded tortilla for 2 minutes. Top with 1/4 of the drained salsa.

Fold the bare tortilla half over the filling with a spatula, and press lightly to seal.

Carefully flip and cook until golden and crispy, about 3 minutes on each side.

Slice into wedges and serve. Repeat with remaining.