Chorizo and Shrimp Quesadillas with Smoky Guacamole

INGREDIENTS:
  • 2 ripe Haas avocados
  • 1 lime, juiced
  • A couple pinches salt
  • 1/4 cup sour cream, 3 rounded tablespoonful
  • 2 chipotle peppers
  • 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, and tails removed
  • Salt and freshly ground black pepper
  • 4 (12- inch) flour tortillas
  • 1/2 pound, 2 cups, shredded pepper Jack cheese
HOW TO COOK:

1. Cut avocados with a sharp knife 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. Mix until smooth. Transfer to a serving bowl.

2. Heat a 12-inch nonstick pan over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp.

3. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Put shrimp to a cutting board and coarsely chop.

4. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn and Cover 1/2 of the tortilla with a couple of handfuls of cheese.

5. Set out 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.

6. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula.

Last step, Top wedges of quesadillas with liberal amounts of smoky guacamole.

Credit : https://www.foodnetwork.com