Ingredients
-
2
-
1
-
2 - 3
-
1/4
-
2
-
1/2
-
1
-
1
-
12
-
-
4
-
2
-
-
-
Directions
Chorizo and Shrimp Quesadillas With Smoky Guacamole, This one is so very, very good! The smoky guacamole is a MUST; it just won’t taste the same without the chipotle I got the recipe from my sister, who got it from someone at the Food Network , Wonderful flavor of the chorizo and shrimp Didn’t have avocados for the guacamole but was still wonderful , This one is so very, very good! The smoky guacamole is a MUST; it just won’t taste the same without the chipotle I got the recipe from my sister, who got it from someone at the Food Network
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
