Grilled Shrimp (or Chicken) Quesadillas with Salsa

2 large tomatoes, cut in half horizontally
1/2 red onion, thickly sliced
1 large jalapeno pepper
oil
1 lb. large (28 count) raw shrimp, peeled (or substitute 2-3 boneless chicken breasts)
1 to 1-1/2 Tbsp. Seafood Magic seasoning (for chicken, use a Mexican seasoning blend or taco seasoning)
4 large flour tortillas
2 c. shredded Monterey Jack cheese
1/4 c. chopped fresh cilantro
1/2 tsp. salt
1 Tbsp. fresh lime juice
sour cream

Brush tomatoes, onion slices and jalapeno with oil. Thread shrimp onto skewers and brush with oil; sprinkle with seafood seasoning (for chicken, brush with oil and sprinkle with Mexican or taco seasoning; grill whole and then slice thinly). Grill veggies 3-4 minutes per side or until blistered. Grill shrimp til opaque and firm (2-3 minutes per side). Remove from skewers. Place shrimp (or chicken) and cheese in tortillas; fold in half and grill 1-2 minutes per side until lightly browned. Peel tomatoes and seed jalapeno; chop veggies and stir together with cilantro, salt and lime juice. Serve quesadillas with salsa and sour cream.