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!
Originally posted June 9, 2008 – As much as I love a regular quesadilla, I’m always up for adding a little bit of pizzaz and spice to a recipe. So I decided to re-share these Chorizo and Shrimp Quesadillas from the archives with you all again today. These are definitely not your normal, every day 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!
The original post from 2008 follows:
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, I learned something from this recipe. 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 Chorizo and Shrimp Quesadillas perfectly. A wonderful twist on your normal quesadillas!!
Looking for more quesadilla recipes? This Rio Grande Chicken Quesadilla Recipe has been a favorite for years and years. You could go vegetarian with these Roasted Veggie Quesadillas, or make these Bacon Cheeseburger Quesadillas that the whole family will love!
Or you could check out these other quesadilla recipes from around the web: these Cheese Steak Quesadillas from Easy Peasy Pleasy, these Breakfast Quesadillas from Tastes Better from Scratch, or this Easy Chicken Fajita Quesadilla from Yummy Healthy Easy.
Looking for more free recipes?
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.
- 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
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