Chorizo and Shrimp Quesadillas with Smoky Guac

Kathy D


This yummy quesadilla recipe comes from Rachael Ray. You can make, or buy, your own guacamole if you prefer. I usually don't use sour cream in my guac., but it's fun for a change of pace. Your choice.


★★★★★ 2 votes

15 Min
15 Min
Pan Fry



  • 2
    ripe haas avocados
  • 1
    lime, juice of
  • ·
    a few pinches of salt
  • 1/4 c
    sour cream
  • 2
    chipotle peppers in adobo

  • 1/2 lb
    mexican chorizo sausage, taken out of the casings
  • 1 Tbsp
    olive oil, plus more for drizzling
  • 1 clove
    garlic, cracked away from skin and crushed
  • 12 large
    shrimp, peeled and deveined, tails removed
  • ·
    salt and freshly ground black pepper to taste
  • 4
    12-inch flour tortillas
  • 2 c
    shredded pepper jack cheese

How to Make Chorizo and Shrimp Quesadillas with Smoky Guac


  1. Guac: Cut avocados all the way around with a sharp knife. Scoop out pit with a spoon, then spoon avocado flesh away from skin into a food processor. Add lime juice, salt, sour cream and chiptoles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  2. Quesadillas: Heat a 12-inch nonstick skillet over med-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add the olive oil and garlic, then shrimp. Season shrimp with salt and pepper, and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan, then a tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese, and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp.
  3. Remove quesadilla to a large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Printable Recipe Card

About Chorizo and Shrimp Quesadillas with Smoky Guac

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Southwestern

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