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Category: Recipes
Prep Time: Cook Time: Total Time:
Chorizo and Shrimp Quesadillas with Smoky Guacamole
Recipe courtesy Rachael Ray
Yield: 4 servings
2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle
in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels
at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese
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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Chorizo And Shrimp Quesadillas With Smoky Guacamole
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chorizo and Shrimp Quesadillas with Smoky Guacamole
Recipe courtesy Rachael Ray
Yield: 4 servings
2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle
in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels
at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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