30 Minute Meals

30 Minute Meals

Chorizo and Shrimp Quesadillas with Smoky Guacamole

  • prep time10 min
  • total time 25 min
  • serves 4

Quesadillas packed with seasoned shrimp and spicy sausage. 

35 Ratings
Directions for: Chorizo and Shrimp Quesadillas with Smoky Guacamole


2 ripe Haas avocados

1 lime, juiced

couple pinches salt

¼ cup sour cream, 3 rounded tablespoonfuls

2 chipotle peppers, in adobo, available in cans on specialty food aisle in Mexican section

½ lb(s) chorizo sausage, sliced thin on an angle

1 Tbsp extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

12 inch flour tortillas

½ lb(s) (2 cups) pepper Jack cheese, shredded


1. Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

2. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

3. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of 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. Remove quesadilla to 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.

4. ;

See more: Vegetables, Shellfish, Pork, Appetizer, Mexican