Ingredients Jump to Instructions ↓

  1. 2 ripe Haas avocados

  2. 1 lime, juiced A couple pinches salt

  3. 1/4 cup sour cream ,

  4. 3 rounded tablespoonfuls

  5. 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

  6. 1/2 pound chorizo sausage , sliced thin on an angle

  7. 1 tablespoon extra virgin olive oil, plus some for drizzling

  8. 1 clove garlic, cracked away from skin and crushed

  9. 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter Salt and freshly ground black pepper

  10. 4 (12- inch) flour tortillas

  11. 1/2 pound,

  12. 2 cups, shredded pepper Jack cheese

Instructions Jump to Ingredients ↑

  1. 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 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 .


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