Receta Chorizo And Shrimp Quesadillas With Smoky Guacamole
by Global Cookbook

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	Raciónes: 4

Ingredientes

2 x ripe Haas avocados
1 x lime juiced A couple pinches salt
1/4 c. lowfat 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 Tbsp. extra-virgin 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-grnd black pepper to taste
4 x flour tortillas - (12" dia)
2 c. shredded pepper Jack cheese - (8 ounce)

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 in the juice of 1 lime, a couple of pinches salt, lowfat sour cream and chipotles in adobo. Pulse guacamole till smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium-high heat. Brown chorizo 2 to 3 min, then remove from pan. Add in oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp till pink, 2 or possibly 3 min. Transfer shrimp to a cutting board and coarsely chop.
Add in 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 possibly so on each side to heat 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.