Quesadilla with shrimp, chorizo and guacamole sauce
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The original combination of chorizo and shrimp is reminiscent of Spanish paella, and the flavor can be customized with pepper jack cheese, which is part of the filling, and a piquant guacamole sauce with smoked red jalapeño. Take the time to prepare the tortillas, and we'll take care of the filling for a truly unforgettable gastronomic experience.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 wheat tortillas, 30 cm in diameter.
- 12 large shrimp, peeled, deveined, and tailed
- 230 g chorizo sausage, thinly sliced at an angle
- 2 ripe Haas avocados
- Juice of 1 lime
- A couple of pinches of salt
- 1/4 cup sour cream (3 heaping tablespoons)
- 2 chipotles (smoked red jalapeños) in adobo sauce, canned, usually found in the Mexican spice aisle
- 1 tbsp olive oil, plus more for dressing
- 1 clove garlic, peeled and crushed
- 230 g (2 cups) grated Pepper Jack cheese
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Cooking the dish according to the recipe:
- Using a sharp knife, cut a circle around the avocado and twist both halves back and forth to expose the pit. Remove the pit, then scoop out the avocado flesh with a spoon and place in a food processor. Add the juice of 1 lime, a couple of pinches of salt, sour cream, and chipotle adobo sauce. Pulse the guacamole until smooth. Transfer to a serving bowl.
- Heat a skillet over medium-high heat. Brown the chorizo for 2-3 minutes, then remove from the pan. Add the oil, garlic, and then the shrimp. Season with salt and pepper and cook the shrimp until pink, about 2-3 minutes more. Transfer the shrimp to a cutting board and chop coarsely.
- Add a drop of vegetable oil to the frying pan and place a large tortillaFry the tortilla for 30 seconds, then flip it over. Sprinkle a couple of handfuls of cheese on one edge. Place a handful of chorizo and shrimp on top of the cheese and fold the tortilla in half. Gently press with a spatula and fry the tortilla for about 1 minute on each side until the cheese melts and seals the tortillas.
- Transfer the quesadillas to a large cutting board and repeat with the remaining ingredients. Cut each quesadilla into 5 triangles and transfer to plates with a spatula. Generously coat the quesadillas with the spicy smoked chili guacamole.
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