Chorizo and Shrimp Quesadillas With Smoky Guacamole |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This one is so very, very good! The smoky guacamole is a MUST; it just won't taste the same without the chipotle. Ingredients:
2 ripe hass avocadoes |
1 lime, juice of |
2 -3 pinches salt |
1/4 cup sour cream |
2 chipotle peppers |
1/2 lb chorizo sausage, sliced thin on an angle |
1 tablespoon extra virgin olive oil, plus some for drizzling |
1 garlic clove, cracked away from skin and crushed |
12 large shrimp, peeled and deveined, tails removed |
salt & freshly ground black pepper |
4 (12 inch) flour tortillas |
2 cups shredded monterey jack pepper cheese |
Directions:
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.
2. 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.
3. 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.
4. 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.
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