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
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.