Chorizo And Shrimp Quesadilla Recipes

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PRAWN & CHORIZO QUESADILLA



Prawn & chorizo quesadilla image

Pack this flavourful prawn, chorizo and chipotle filling into quesadillas to make a tasty Mexican-inspired snack or lunch. They're perfect for a light supper, too

Provided by Esther Clark

Categories     Lunch, Snack, Supper

Time 25m

Number Of Ingredients 12

1 tbsp olive oil
½ small red onion , sliced
1 red pepper , sliced
70g chorizo , finely chopped
1 garlic clove , crushed
1 tbsp chipotle paste
½ tsp cumin
½ tsp ground coriander
100g raw king prawns , peeled and chopped
1 lime , juiced
2 large flour tortillas
guacamole , to serve (optional)

Steps:

  • Heat the oil in a pan. Fry the onion and pepper for 10 mins. Add the chorizo and fry for 5 mins more. Stir in the garlic, chipotle paste, cumin, ground coriander and prawns, then fry for 2 mins more. Add the lime juice and season.
  • Spread the mixture over 1 tortilla and top with the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla and cook on each side for 1-2 mins. Cut into four and serve with guacamole, if you like.

Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.3 milligram of sodium

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUAC



Chorizo and Shrimp Quesadillas with Smoky Guac image

This yummy quesadilla recipe comes from Rachael Ray. You can make, or buy, your own guacamole if you prefer. I usually don't use sour cream in my guac., but it's fun for a change of pace. Your choice.

Provided by Kathy D

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 14

SMOKY GUACAMOLE:
2 ripe haas avocados
1 lime, juice of
a few pinches of salt
1/4 c sour cream
2 chipotle peppers in adobo
QUESADILLAS:
1/2 lb mexican chorizo sausage, taken out of the casings
1 Tbsp olive oil, plus more 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 to taste
4 12-inch flour tortillas
2 c shredded pepper jack cheese

Steps:

  • 1. Guac: Cut avocados all the way around with a sharp knife. Scoop out pit with a spoon, then spoon avocado flesh away from skin into a food processor. Add lime juice, salt, sour cream and chiptoles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • 2. Quesadillas: Heat a 12-inch nonstick skillet over med-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add the olive oil and garlic, then shrimp. Season shrimp with salt and pepper, and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan, then a tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple 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.
  • 3. Remove quesadilla to a 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.

SHRIMP AND CHORIZO IN GARLIC SAUCE



Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

Steps:

  • In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
  • Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas with Smoky Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
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, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack 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.

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Top Asked Questions

What kind of sauce do you put on chorizo quesadillas?
Rach's cheesy chorizo quesadillas are delish for breakfast, lunch or dinner. To make her Spicy Ranchero Sauce, just add 1 tablespoon hot sauce, such as Frank's Red Hot, or Tabasco or chipotle paste to her Ranchero Cream Sauce.
How to cook chorizo with garlic and onions?
Directions 1 In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions,... 2 Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to... More ...
How do you make crispy quesadillas?
Fold tortilla over and brown and turn 2 minutes to melt cheeses and crisp the quesadilla, transfer and repeat process to make 4 or up to 6 quesadillas, depending on how much potato and chorizo you prefer in each tortilla. Cut quesadillas in wedges and top with Ranchero Sauce and pickled jalapeños, cilantro and scallions.
How do you cook quesadillas in a cast iron skillet?
Arrange cheeses, potatoes and chorizo, cooking spray and tortillas near stove and have a tray or baking sheet or large cutting board for transferring quesadillas as you cook them. Preheat a large cast-iron skillet over medium-low to medium heat.

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