CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUAC

Chorizo and Shrimp Quesadillas with Smoky Guac image

Provided by Kathy D

Time 30m

Number Of Ingredients 14

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SMOKY GUACAMOLE:
2 ripe haas avocados
1 lime, juice of
a few pinches of salt
1/4 c sour cream
2 chipotle peppers in adobo
QUESADILLAS:
1/2 lb mexican chorizo sausage, taken out of the casings
1 Tbsp olive oil, plus more for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed
salt and freshly ground black pepper to taste
4 12-inch flour tortillas
2 c shredded pepper jack cheese

Steps:

1. Guac: Cut avocados all the way around with a sharp knife. Scoop out pit with a spoon, then spoon avocado flesh away from skin into a food processor. Add lime juice, salt, sour cream and chiptoles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
2. Quesadillas: Heat a 12-inch nonstick skillet over med-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add the olive oil and garlic, then shrimp. Season shrimp with salt and pepper, and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan, then a tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple 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.
3. Remove quesadilla to a 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.