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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.

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21 Responses to Chorizo and Shrimp Quesadillas with Smoky Guacamole

  1. noble pig says:

    This looks amazing..wow…what a great yummy combo…

  2. Jenny says:

    This quesadilla looks great Deborah! I hope to make it soon!

  3. Catherine Wilkinson says:

    This looks so good, but if you read my blog from today, you’ll see why I HAVE NO ROOM FOR MORE TORTILLAS! LOL

  4. Jessy and her dog Winnie says:

    Sounds delicious! I love chorizo, so yummy!

  5. Susan from Food Blogga says:

    One can never have too many quesadilla recipes. Ever.

  6. Brilynn says:

    It has been far too long since I last made quesadillas, those look fantastic!

  7. Rosie says:

    oooooh Deborah this looks so amazing – its lunch time here and how I’d love quesadilla to eat right now!

    Rosie x

  8. glamah16 says:

    Oh yumm.

  9. Grace says:

    avocados are delicious enough on their own, but to spice them up with chipotles in adobo sauce is a fabulous idea! guacamole = love.

  10. Vicarious Foodie says:

    The rule I go by is that if it says to cut or slice the chorizo, then use the Spanish kind. If they refer to crumbled chorizo, that means Mexican.

    Of course, I’m no authority. But that’s what I do.

    I’m seeing Mexican food a lot around the blogs the past couple days. I even made some myself last night. What a delicious trend!

  11. The Urban Eater says:

    Ha! Another Mexican food trubute! I just did a column on Sex and The City (I’m a food columnist for the Tampa Tribune) and I KNEW Mexican food would be the summer rage. I’ll put up a blog after the publish date (tomorrow).
    How could you NOT love Mexican food!
    I’ve got some chorizio in the fridge just dying to be eaten. Thanks for the nudge!

  12. eatme_delicious says:

    I’m obsessed with guacamole but have never thought to add chipotle peppers in adobo. I’ll have to try that sometime.

  13. Melanie says:

    These look fabulous! I’ve never bought chorizo before so thanks for the tips!

  14. kat says:

    I bet that was fabulous. I’m a big fan of Spanish Chorizo myself though its often much harder to find than the Mexican

  15. Kevin says:

    Chorizo and shrimp quesadillas sound really tasty! I have not tried the Spanish style cured chorizo yet. I will have to look a bit harder for it so that I can try it.

  16. Krysta says:

    perfect combo

  17. RecipeGirl says:

    Good to know about chorizo. I haven’t yet cooked with it but I should be- it’s everywhere around here!

    There’s a little award for you to pick up on my blog 🙂

  18. Dhanggit says:

    i agree with catherine this is my second mexican delicious treat after her post 🙂 yummy..i love the combination of shrimp and chorizo and the sound of smoky guacamole is irresistible!!

  19. The Urban Eater says:

    Okay Deborah, my Mexican tribute to Sex and The City has been posted!

  20. Elle says:

    These look fantastic! I can only get the spanish chorizo around here, so that’s what I always end up using. Not only does this look great, it’s very simple, too!

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