So. We have our lime & chipotle guacamole, let’s continue on with this recipe from the nice folk at Rachael Ray. Both recipes really do go quite well together, but they are both so very good, I thought it only fitting that I give them their own, separate, post.
Don’t like guacamole? Fine, try these quesadillas with just a bit of crème fraîche or sour cream. Don’t really care for shrimp, or chorizo, or quesadillas? Fine, enjoy that oh! so tasty lime & chipotle guacamole with chips or nachos. It’s all good.
•1 link (7-1/2 oz) chorizo
•1 tbsp olive oil
•1 clove garlic, minced
•8 oz shrimp, peeled and deveined
•Large flour tortillas
•2 cups pepper jack cheese, shredded
•Lettuce, tomato, red onion, guacamole
Note: I guess there’s been some discussion among friends of mine about finding decent chorizo, and I can understand the confusion; some recipes I’ve read claim that it is interchangeable with properly made linguiça (it is not), and some of the manufacturers around about these parts make something they call chorizo, but what you get is more of a spiced bratwurst. I like this, very smooth textured and slightly smoky, version from my local market, and one package provides two individually wrapped sausages, so you have one for the quesadillas, and one for another use. Eggs? More quesadillas? Spicy cracker spread? Go for it.
Whichever chorizo you choose (or can find), add it, along with the minced garlic to a hot pan and cook, stirring and breaking up, for three or four minutes, until the chorizo is nicely cooked. Transfer to a colander to drain, leaving a bit of the cooking fat in the pan.
Add the shrimp to the pan and cook, stirring, for two or three minutes, just until the shrimp is cooked, then transfer to the colander with the chorizo and garlic.
Turn the drained shrimp and chorizo onto a cutting board and chop coarsely.
Now, we’re ready to make the quesadillas!
But first, a note: we happen to have one of those electric quesadilla makers, so that’s what I used to make ours. If you don’t have a dedicated device for making pretty darned nifty quesadillas, add one flour tortilla to a lightly oiled pan and cook for 30 seconds. Flip the tortilla, sprinkle half with a bit of the cheese, then some of the shrimp and chorizo mixture. Fold the tortilla in half and cook, pressing lightly with a spatula, for one minute per side.
Since we do, however, have one of those dedicated machines, I arranged one large flour tortilla on a flat surface and sprinkled it with a bit of the cheese, taking care to leave a good border around the edges. Top with the shrimp and chorizo mixture, then a bit more cheese.
Add a second tortilla on top and transfer to your quesadilla maker – a sandwich press or panini maker would probably work as well.
Close the top and cook for three to five minutes, until the outsides are grilled to your liking, and the cheese inside is melted.
Transfer to a cutting board and cook the remaining quesadillas. Let the cooked quesadilla rest for a minute before cutting, or stash on a plate to keep warm while you finish the others.
I ended up with four quesadillas; more than enough, along with that fine guacamole, some freshly shredded lettuce, sliced red onion and halved cherry tomatoes, for two meals for us. Needless to say, these would also make for one. Fine. Munchie. for a crowd.
Ermmm, I did add a drizzle of Cajun Power Spicy Garlic Pepper Sauce to mine, but you could use Tabasco, or Earl’s, or your preferred hot sauce brand.