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Chorizo and Shrimp Quesadillas with Smoky Guacamole

Prep Time
10 min
Cook Time
15 min
Yields
4 servings

Quesadillas packed with seasoned shrimp and spicy sausage.

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ingredients

2
ripe Haas avocados
1
lime, juiced
couple pinches salt
¼
cup sour cream, 3 rounded tbspfuls
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
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directions

Step 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.

Step 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.

Step 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.

Step 4

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