1. Heat a large saute pan to medium high heat with olive oil. Add the onion, red bell pepper, jalapeno pepper, smoked paprika, cayenne pepper, and cumin and a bit of salt and stir to combine.
Once the sofrito is soft and the onions translucent add in the shrimp and cook until they turn pink this should be 2-3 minutes. Remove from the pan and set aside.
Add in the ground beef and brown for 5-6 minutes using the back of your spoon to break down the meat.
Heat a griddle or large plancha on medium heat. Place a spinach tortilla onto the griddle or plancha. Then sprinkle evenly with the cheeses.
Spoon the beef mixture on top of the cheese followed by the shrimp, and more cheese. Because the quesadilla is larger, use a separate dry skillet to lightly toast the top tortilla. Place on top of the melting cheese and remove from the pan gently. Cut the quesadilla in quarters. Serve with cilantro
Make the Guacamole: combine the ingredients into a mortar and pestle and gently mash to combine ensuring the avocado isn’t too chunky. Season with salt to taste!