Chorizo and Shrimp Quesadillas with Smoky Guacamole
Chorizo and Shrimp Quesadillas with Smoky Guacamole is a main course that serves 4. Watching your figure? This pescatarian recipe has 3324 calories, 93g of protein, and 117g of fat per serving. For $6.85 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. 24 people were impressed by this recipe. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up pb cups, shrimp, extra virgin olive oil, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns a super spoonacular score of 96%. Similar recipes include Spicy Grilled Shrimp Quesadillas with Smoky Avocado Cream Sauce, Jerk Shrimp and Pineapple Salsa Quesadillas with Pina Colada Guacamole, and Smoky Guacamole.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
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
4 (12- inch) flour tortillas
1 clove garlic, cracked away from skin and crushed
2 ripe Haas avocados
1 lime, juiced
1/2 pound, 2 cups, shredded pepper Jack cheese
A couple pinches salt
Salt and freshly ground black pepper
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
1/4 cup sour cream, 3 rounded tablespoonfuls
Equipment:
food processor
knife
bowl
frying pan
cutting board
spatula
Cooking instruction summary:
Watch how to make this recipe. 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. 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. 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 by step:
1. Watch how to make this recipe.
2. 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.
3. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth.
4. Transfer to a serving bowl.
5. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan.
6. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes.
7. Transfer shrimp to a cutting board and coarsely chop.
8. 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.
9. Remove quesadilla to large cutting board and repeat with remaining ingredients.
10. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.
Nutrition Information:
covered percent of daily need
