Chorizo and Shrimp Quesadillas with Smoky Guacamole
Indulge in the bold, irresistible flavors of Chorizo and Shrimp Quesadillas with Smoky Guacamole, a fusion of spicy, smoky, and creamy goodness perfect for any mealtime craving. This recipe combines savory chorizo sausage and succulent shrimp, seasoned and seared to perfection, nestled in crisp golden tortillas loaded with melty Monterey Jack and cheddar cheese. The star accompaniment is a smoky guacamole, elevated with earthy smoked paprika, fresh lime juice, and a burst of cilantro, adding layers of flavor to every bite. Quick to prepare and easy to share, these quesadillas are perfect as a crowd-pleasing appetizer, a festive dinner, or a game-day snack. Serve with a dollop of sour cream for an extra indulgent touch! Keywords: chorizo quesadillas, shrimp quesadillas, smoky guacamole recipe, easy quesadilla ideas, Mexican-inspired recipes.
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Recipe Information
Ingredients
- 200 grams Chorizo sausage
- 200 grams Raw shrimp, peeled and deveined
- 4 pieces Large flour tortillas
- 200 grams Shredded Monterey Jack cheese
- 100 grams Shredded cheddar cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 pieces Ripe avocados
- 1 teaspoon Smoked paprika
- 2 tablespoons Lime juice
- 1 piece Garlic clove, minced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
Instructions
Heat a large skillet over medium heat. Remove the casings from the chorizo and cook it in the skillet, breaking it into small crumbles as it browns. Cook for 5-7 minutes until fully cooked. Remove the cooked chorizo from the skillet and set it aside on a plate lined with paper towels to drain excess fat.
In the same skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. Remove the shrimp and set aside with the chorizo.
To make the smoky guacamole, scoop the flesh of the avocados into a bowl. Mash with a fork until smooth but slightly chunky. Stir in smoked paprika, lime juice, minced garlic, red onion, and cilantro. Season with salt to taste and set aside.
Heat a large clean skillet or griddle over medium heat. Lay one tortilla flat on a clean work surface and sprinkle a mix of Monterey Jack and cheddar cheese evenly over half of the tortilla. Add a portion of the cooked chorizo and shrimp over the cheese, then fold the tortilla in half.
Brush the outside of the folded quesadilla lightly with olive oil. Place it in the heated skillet and cook for 2-3 minutes on one side until golden brown and crispy. Flip carefully and cook for an additional 2-3 minutes until the cheese is melted and the other side is golden brown. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with smoky guacamole and optional sour cream on the side.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 3.3 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 697 mg | 54% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
