Spread a small amount of butter on one side of each tortillas. Set to the side.
In a non-stick sauté pan over medium heat, cook the pepper and onion in the olive oil. Cook for approximately 5 minutes or until onions are translucent.
Add the shrimp, garlic, cumin, oregano, salt, pepper and chipotle chili powder to the pan. Cook over medium heat for another 3 minutes or until shrimp just start to turn pink.
Heat a second large sauté pan warmed to medium heat, place one tortilla butter side down on the heat.
Sprinkle about an eighth of the Mexican cheese on the tortilla. Add a quarter of the shrimp mixture on the top of the cheese. Crumble a quarter of the goat cheese on top of that and finish with another eighth of the Mexican cheese. Cover the entire things with another tortilla, butter side up.
Cook tortilla for 3-5 minutes or until just starting to get brown. Carefully press the corners down so the melting cheese will seal the quesadilla.
Flip the quesadilla and finish cooking another 3-5 minutes on the other side.
Serve with plain greek yogurt or sour cream and your favorite salsa.