chorizo and shrimp quesadillas with smoky guac

Name: Chorizo and Shrimp Quesadillas with Smoky Guac
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: Southwestern
Ingredients: ## SMOKY GUACAMOLE:; 2 - ripe haas avocados; 1 - lime, juice of; - a few pinches of salt; 1/4 cup(s) sour cream; 2 - chipotle peppers in adobo; ## QUESADILLAS:; 1/2 pound(s) mexican chorizo sausage, taken out of the casings; 1 tablespoon(s) olive oil, plus more for drizzling; 1 clove(s) 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 cup(s) shredded pepper jack cheese

(2 RATINGS)

9 Pinches 1 Photo

Kathy D

Updated on Jul 21, 2015

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.

Rate

prep time 15 Min

cook time 15 Min

method Pan Fry

yield 2 serving(s)

Ingredients

SMOKY GUACAMOLE:
2 - ripe haas avocados
1 - lime, juice of
- a few pinches of salt
1/4 cup sour cream
2 - chipotle peppers in adobo
QUESADILLAS:
1/2 pound mexican chorizo sausage, taken out of the casings
1 tablespoon 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 cups shredded pepper jack cheese

How To Make chorizo and shrimp quesadillas with smoky guac

Step 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.

Step 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.
Step 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.
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