Cooking Index - Cooking Recipes & IdeasChorizo And Shrimp Quesadillas With Smoky Guacamole Recipe - Cooking Index

Chorizo And Shrimp Quesadillas With Smoky Guacamole

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Ripe Haas avocados
1   Lime - juiced
  A couple pinches salt
1/4 cup 59mlSour cream
2   Chipotle peppers in adobo
  = (available in cans on specialty food
  Aisle in Mexican section)
1/2 lb 227g / 8ozChorizo sausage - sliced thin on an
1 tablespoon 15mlExtra-virgin olive oil - plus
  Some for drizzling
1   Garlic clove - cracked away from
  Skin and crushed
12   Shrimp - peeled, deveined, (large)
  And tails removed
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Flour tortillas - (12" dia)
2 cups 292g / 10ozShredded pepper Jack cheese - (8 oz)

Recipe Instructions

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 half 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.

This recipe yields 4 servings.

30 MINUTE MEALS with Rachael Ray - (Show # TM-1C54) - from the TV FOOD NETWORK


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