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RECIPES/Family Appetizers
Chorizo and Shrimp Quesadillas with smoky guacamole
Chorizo & Shrimp Quesadillas
INGREDIENTS
2 ripe avocados
1 lime juiced
Pinch of salt
1/4 cup sour cream
2 chipolte peppers in adobo sauce
1/2 lb chorizo sausage sliced thin on an angle
1 tbs e.v.o.o.
1 clove garlic crushed
12 large shrimp, peeled and deveined, tails removed
salt and freshly ground black pepper
4 12 inch flour tortillas
1/2 lb.-2cups shredded pepper jack cheese
Instructions
Remove avocado pulp, discard pit and skin. Put avocado in food processor. Add lime juice, salt, sour cream, and chipoltles. Pulse until smooth, transfer to a bowl.
Heat a 12 inch nonstick skillet over medium heat. Brown chorizo 2-3 minutes... remove from pan. Add oil, garlic, then shrimp. Season with salt and pepper... cook 2-3- minutes until shrimp are pink. Transfer shrimp to a cutting board and coarsely chop.
Add just a drizzle of oils to the pan and 1 large tortilla, cook 30 seconds, then turn. Cover half the tortillas with a couple of handfuls of cheese, then arrange a layer of shrimp and chorizo over the cheese. Fold the tortilla in half. Press down gently and cook a minute or so on each side or until the cheese is melted. Remove the quesadilla to a cutting board. And repeat with remaining ingredients. Cut all quesadillas into 5 sections and and top with liberal amounts of guacamole.
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RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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