CHORIZO GUACAMOLE
Provided by Guy Fieri
Categories appetizer
Time 30m
Yield 2 cups of guacamole
Number Of Ingredients 9
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
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
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
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
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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- 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.
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