I know – I just posted a quesadilla recipe barely over a week ago. But I couldn’t stop myself from posting these today because they were so good!
First of all, there was a lesson learned from this recipe. Well, not exactly from this recipe, because I did it wrong, but a lesson learned after I made this wrong. When a recipe calls for chorizo, it’s not that clear cut. And I didn’t know this until I was reading on a blog (and now I can’t remember which blog it was – but this was a few months ago), and they were writing about the 2 main kinds of chorizo. I really wish I could find it now, because I don’t know if I have my information correct, so don’t completely quote me on this!
There are 2 different types of chorizo you should be able to find. The first is a fresh version that needs to be cooked. It is often referred to as Mexican chorizo. It will often look like the sausage links you can find at your grocer. You just remove the casing to cook the meat. The second kind of chorizo is a cured type that does not need any further cooking. It is referred to as Spanish chorizo.
Well, although this recipe doesn’t specify which kind of chorizo you are supposed to use, the directions do say to cut it thin on an angle. Well, I had picked up some Mexican chorizo, and that just doesn’t work. So, I just cooked the chorizo like I would sausage, and used the crumbles in the recipe. And although I’m sure the Spanish chorizo would be easier and faster, I think this way was just as good!
The smoky guacamole is something that you don’t want to skip out on for this meal. It pairs with the quesadillas perfectly. A wonderful twist on your normal quesadillas!!
Chorizo and Shrimp Quesadillas with Smoky Guacamole
from 30 Minute Meals
2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream
2 chipotle peppers in adobo
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
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.