Shrimp and Cilantro Pesto Quesadilla

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4 large shrimp, shelled and deveined

Salt and freshly ground pepper

2 tablespoons olive oil, plus 1 tablespoon

3 (6-inch) tortillas or 8-inch tortillas cut to size

1/4 cup grated Monterey Jack

1/4 cup grated white cheddar

3 tablespoons Cilantro Pesto, recipe follows

1 teaspoon ancho chile powder

2 teaspoons sour cream, or to taste

Cilantro Pesto:

2 cups firmly packed cilantro leaves

2 cloves garlic

2 tablespoons pumpkin seeds

2 tablespoons fresh lime juice

2 teaspoons salt

1 teaspoon freshly ground black pepper

5 tablespoons olive oil