Chorizo And Shrimp Quesadillas With Smoky Guacamole Food

SMOKY GUACAMOLE

Steps:

• Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.

CHORIZO QUESADILLAS WITH GUACAMOLE

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.

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE

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.