Chorizo and Shrimp Quesadillas with Smoky Guacamole

 

2 ripe avocados

1 lime, juiced

A couple pinches Kosher salt

1/4 cup sour cream, 3 rounded tablespoonfuls

2 canned chipotle peppers in adobo

1/2-pound chorizo sausage, sliced thin on an angle

1 tablespoon extra-virgin olive oil, plus some for drizzling

1 clove garlic, peeled and chopped

12 large shrimp, peeled and deveined, tails removed.

Kosher salt and fresh ground black pepper, to taste

4 (12- inch) flour tortillas

1/2-pound, shredded pepper Jack cheese

Fresh cilantro leaves, for garnish

Lime wedges, for squeezing

 

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. Garnish with cilantro leaves.