Chorizo And Shrimp Quesidilla W/ Smokey Guacomole Recipe

Name: Chorizo And Shrimp Quesidilla W/ Smokey Guacomole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe Haas avocados; 1 lime, juiced; A couple pinches salt; 1/4 cup sour cream, 3 rounded tablespoonfuls; 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section; 1/2 pound chorizo sausage, sliced thin on an angle; 1 tablespoon 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; 4 (12- inch) flour tortillas; 1/2 pound, 2 cups, shredded pepper Jack cheese

Servings: persons

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon 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
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

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

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ripe Haas avocados, 1 lime, juiced, A couple pinches salt, 1/4 cup sour cream, 3 rounded tablespoonfuls, and more.

Yes, Chorizo And Shrimp Quesidilla W/ Smokey Guacomole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo And Shrimp Quesidilla W/ Smokey Guacomole

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