Season the shrimp with all the spices in a bowl; set aside while you cook the mushrooms.

Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook 5–6 minutes, until tender and their liquid evaporates. Transfer to a plate.

Add another ½ tablespoon olive oil to the skillet. Cook shrimp until pink and no longer translucent, about 5 minutes.

Return mushrooms to the skillet and toss with the shrimp. (Or, if you prefer, combine in a bowl to free up the skillet for crisping.)

Assemble: Place a tortilla on a board. Sprinkle cheese on half, add about ⅛ of the filling, and top with more cheese. Fold tortilla in half. Repeat with remaining tortillas.

Crisp: Heat a lightly oiled skillet (cast iron works best). Cook quesadillas 2 at a time, 2–3 minutes per side, until golden brown and cheese melts.

Keep warm: Transfer finished quesadillas to a baking sheet in a warm oven. Loosely tent with foil to keep them soft while you finish the batch.