Mini Shrimp and Black Eyed Pea Quesadillas

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1 tablespoon sesame oil

10 to 12 medium shrimp, peeled, deveined and sliced laterally in half

1 tablespoon chopped garlic

1 fresh jalepeno, seeds and membranes removed, diced small

Juice of one lime

1 tablespoon soy sauce

1 package of 6-inch flour tortillas

2 cups fresh spinach, chiffonade

1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender

1 cup sliced scallions

2 tomatoes rough small chop

1/8 cup fine chiffonade cilantro for garnish

1 1/2 cups shredded mozzarella or Monterey Jack cheese