Chorizo And Shrimp Quesadillas With Smoky Guacamole

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.