Chorizo And Shrimp Quesadillas With Smoky Guac Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

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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CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE
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Category Main Dish
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Total Time 25 mins
  • 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.
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