Recipe Categories
Tex Mexican
Tex Mex Quesadillas

Lynn's Chorizo Shrimp Guacamole Quesadillas

2 x ripe Haas avocados
1 x lime juiced
    A couple pinches salt
1/4 cup sour cream
2 x chipotle peppers in adobo
    (available in cans on specialty food aisle in Mexican section)
1/2 lb chorizo sausage sliced thin on an
    angle
1 tbl extra-virgin olive oil plus
    some for drizzling
1 x garlic clove cracked away from
    skin and crushed
12 lrg shrimp peeled, deveined,
    and tails removed
    Salt to taste
    Freshly-ground black pepper to taste
4 x flour tortillas - (12" dia)
2 cup shredded pepper Jack cheese - (8 oz)

 Method :
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 half 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.
This recipe yields 4 servings.