Chorizo And Shrimp Quesadillas With Smoky Guacamole Recipes

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CHORIZO GUACAMOLE



Chorizo Guacamole image

Provided by Guy Fieri

Categories     appetizer

Time 30m

Yield 2 cups of guacamole

Number Of Ingredients 9

1 poblano chile pepper
1/8 white onion
1 lime, halved
1 small link fresh chorizo, casing removed
2 avocados
2 jalapeño peppers, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup crushed chicharrónes (fried pork rinds)
Kosher salt

Steps:

  • Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.
  • Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes.
  • Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.

CHORIZO QUESADILLAS WITH GUACAMOLE



Chorizo Quesadillas with Guacamole image

Let the fiesta begin with these Chorizo Quesadillas with Guacamole. Crumbled Mexican chorizo and chopped green chiles are what give these cheesy quesadillas their terrific flavor. These tasty Chorizo Quesadillas with Guacamole only take 20 minutes to make!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 flour tortillas (8 inch)
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup cooked crumbled Mexican chorizo
1/4 cup drained canned chopped green chiles
1/2 cup guacamole

Steps:

  • Brush 2 tortillas with 1 Tbsp. dressing. Top tortillas, dressing sides down, with cheese, chorizo and chiles. Top with remaining tortillas; brush with remaining dressing.
  • Cook 1 quesadilla in nonstick skillet on medium heat 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadilla.
  • Cut quesadillas into wedges. Serve with guacamole.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas With Smoky Guacamole image

This one is so very, very good! The smoky guacamole is a MUST; it just won't taste the same without the chipotle. I got the recipe from my sister, who got it from someone at the Food Network.

Provided by hepcat1

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 ripe Hass avocadoes
1 lime, juice of
2 -3 pinches salt
1/4 cup sour cream
2 chipotle peppers
1/2 lb chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 garlic clove, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed
salt & freshly ground black pepper
4 (12 inch) flour tortillas
2 cups shredded monterey jack pepper cheese

Steps:

  • 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.

Nutrition Facts : Calories 926.7, Fat 62.4, SaturatedFat 24.1, Cholesterol 142.6, Sodium 1789.9, Carbohydrate 52.5, Fiber 7.4, Sugar 2.9, Protein 40

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