Get out of your quesadilla rut with these Chorizo and Shrimp Quesadillas with Smoky Guacamole. There is so much flavor and the guacamole takes it over the top!
As much as I love a regular quesadilla, I’m always up for adding a little bit of pizazz and spice to a recipe. These are definitely not your normal, every day quesadillas!
Chorizo and Shrimp Quesadillas
This is one of those recipes that is great for a weeknight meal, but also easy enough to whip up for lunch. If you have never had the combination of chorizo and shrimp, you are going to fall in love with it in this recipe! You get the spicy chorizo with the sweet shrimp – and don’t believe what you’ve heard about keeping cheese away from seafood. This really is the perfect combination!
What is Chorizo
When a recipe calls for chorizo, it’s not that clear cut. Because there are 2 main kinds of chorizo, and they are actually quite different.
Spanish chorizo is typically a dried, cured pork sausage that is flavored with paprika. It can be spicy or sweet, depending on the kind of paprika that was used. This is not the kind of chorizo you need for this recipe.
Mexican chorizo is a sausage that flavored with chili peppers. It can be made of pork, but many times, the Mexican chorizo is made from beef. One of the biggest differences (besides the flavorings and spices) is that Mexican chorizo is usually fresh, not cured like the Spanish chorizo. You can usually find it in links (just like the Italian sausage that you see at the grocery store) or you can find it loose. For this recipe, if you use the links, just remove the casing and crumble the meat, or if using the loose chorizo, just add it to your pan and cook.
I will admit here, that while Spanish and Mexican chorizo are usually not interchangeable, I’m pretty sure the original version of this recipe called for Spanish chorizo (although it wasn’t specified), but I used Mexican and I love the way these Chorizo and Shrimp Quesadillas turned out! So while that rule may be true sometimes, sometimes it’s a good idea to break the rules.
The smoky guacamole is something that you don’t want to skip out on for this meal. It pairs with the Chorizo and Shrimp Quesadillas perfectly. A wonderful twist on your normal quesadillas!!
All you do is combine avocado, sour cream, lime juice and chipotle peppers. It’s super easy. I take the seeds out of the chipotle peppers because they can be quite spicy, but if you like things hot, then you can always leave the seeds in.
More Quesadilla Recipes
Rio Grande Chicken Quesadilla Recipe
Grilled Chicken Quesadillas
Roasted Veggie Quesadillas
Chipotle Beef Quesadilla Recipe
Cuban Quesadilla Recipe
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Chorizo and Shrimp Quesadillas with Smoky Guacamole
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican
Get out of your quesadilla rut with these Chorizo and Shrimp Quesadillas with Smoky Guacamole. There is so much flavor and the quesadilla takes it over the top!
- 2 ripe avocados
- juice of 1 lime
- 1/4 cup sour cream
- 2 chipotle peppers in adobo, seeds removed and minced
- 6 oz fresh Mexican beef chorizo, casing removed
- 12–20 shrimp, peeled and deveined, tails removed
- 4 (12-inch) flour tortillas
- 8 oz pepper jack cheese, shredded
- Peel and seed the avocados and place in a medium bowl. Use a fork or a masher to roughly mash the flesh. Add the lime juice and a pinch of salt and stir to combine. Stir in the sour cream and chipotle peppers. Taste for seasoning and adjust if needed. Refrigerate until needed.
- Heat a large skillet over medium heat. Add the chorizo and cook until completely separated, about 5 minutes.
- Season the shrimp with salt and pepper, then add to the pan with the chorizo, pushing the chorizo to the side. Cook until pink, about 2 minutes, then flip over and cook another minute until the second side is pink. Remove from the heat.
- Place another large skillet over medium heat. Add a drizzle of olive oil. Place one of the tortillas in the pan and cook for 30 seconds, then turn over. Add 1/4 of the cheese to 1/2 of the tortilla, then layer on 1/4 of the shrimp and chorizo. Fold the tortilla over. Cook until the bottom is browned and the cheese is melting, then flip over and cook until the second side is browned. Remove to a cutting board and repeat to make 3 more quesadillas.
- Cut each quesadilla into wedges and serve with the smoky guacamole.
adapted from 30 minute meals
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1 quesadilla
- Calories: 774
- Sugar: 1 g
- Sodium: 1690 mg
- Fat: 47 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 55 g
- Cholesterol: 364 mg
Keywords: shrimp quesadillas
Leave a Comment...