Chorizo Quesadillas With Guacamole Food

CHORIZO GUACAMOLE

Steps:

• Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.
• Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes.
• Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.

CHORIZO QUESADILLAS

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 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 QUESADILLA

Steps:

• Mix everything but the tortillas together in a large bowl.
• heat oil or butter in a large pan.
• spread a thin layer of bean mixture over half of tortilla.
• fold in half and brown on each side.
• cut into wedges.
• we really like this served with (Recipe #161522) on the side.

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.