Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe

Spicy chorizo and tender large shrimp elevate these quesadillas to a bold, festive favorite you’ll always want at your next taco night. It’s delicious with a cold Mexican lager, fresh cilantro lime rice, savory black beans, chilled margaritas; in fact most things.

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Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe Ingredients

Smoky Guacamole:

• 2 ripe Haas avocados
• 1 lime, juiced
• 2 chipotle peppers in adobo
• 1/4 cup sour cream (3 rounded tablespoons)
• A couple pinches of salt

Quesadillas:

• 1/2 pound chorizo sausage, sliced thin on an angle
• 12 large shrimp, peeled, deveined, and tails removed
• 1 tablespoon extra virgin olive oil (plus more for drizzling)
• 1 clove garlic, cracked and crushed
• 1/2 pound (2 cups) shredded pepper Jack cheese
• 4 (12-inch) flour tortillas
• Salt and freshly ground black pepper to taste

How To Make Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe

1. Whirl the smoky guacamole: Cut the avocados in half, remove the pits, and spoon the flesh into a food processor. Add the fresh lime juice, salt, sour cream, and the chipotle peppers. Pulse the mixture until it is perfectly smooth and velvety, then transfer it to a serving bowl and set aside to let the flavors meld.
2. Brown the surf and turf: Heat a 12-inch nonstick skillet over a medium-high heat. Add the sliced chorizo and brown it for about 2 to 3 minutes until it releases its spicy oils, then remove it from the pan. In the same skillet, add the olive oil, crushed garlic, and the shrimp. Season the shrimp with salt and pepper and cook for 2 to 3 minutes until they turn a beautiful pink. Transfer the shrimp to a cutting board and give them a coarse chop.
3. Build and crisp: Wipe the skillet clean and add a light drizzle of oil. Lay a large flour tortilla in the pan and cook for 30 seconds before flipping. Cover half of the tortilla with a generous handful of pepper Jack cheese, then layer on the cooked chorizo and chopped shrimp.
4. Melt and serve: Fold the tortilla over the filling and press down gently with a spatula. Cook for about a minute on each side until the cheese is gooey and the tortilla is perfectly crisp and golden brown. Repeat with the remaining ingredients, then slice each quesadilla into 5 wedges and top with liberal amounts of that smoky, spicy guacamole.

Recipe Tips

• How to get the smoothest guacamole: If you don’t have a food processor, you can finely mince the chipotle peppers and mash everything together with a fork. The sour cream is the secret to getting that light, mousse-like consistency.
• Why use pepper Jack cheese: The subtle heat from the jalapeños in the cheese complements the spicy chorizo, while its high moisture content ensures it melts perfectly without becoming oily.
• How to prep the shrimp: Always ask for “easy-peel” shrimp at the counter to save time. Removing the tails before cooking makes the quesadillas much easier to eat and ensures every bite is filled with succulent seafood.
• Best way to crisp the tortilla: Don’t use too much oil in the pan for the final assembly; just a light drizzle is enough to get that characteristic “fried” crunch without making the quesadilla greasy.

What To Serve With Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe?

This Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe is a bold, flavorful meal that needs a fresh or savory finish! A side of Cilantro Lime Rice is the classic choice to balance the spicy chorizo. For a more traditional feel, a bowl of Warm Black Beans with a sprinkle of cotija cheese adds a lovely earthiness that pairs perfectly with the smoky chipotle! A cold Mexican Lager with a lime wedge or a Classic Margarita pairs wonderfully with the rich, cheesy filling.

How To Store Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe

• Refrigerate: Store any leftover filling or assembled quesadillas in an airtight container for up to 2 days.
• Maintain Freshness: Keep the guacamole in a separate container with a piece of plastic wrap pressed directly onto the surface to prevent the avocado from browning.
• Reheat: For the best results, reheat quesadillas in a dry skillet over medium heat or in an air fryer at 350 F for 3 to 5 minutes to restore the crunch. Avoid the microwave as it will make the tortillas soft and rubbery.

Chorizo and Shrimp Quesadillas with Smoky Guacamole Recipe Nutrition Facts

• Calories: 640 kcal (per quesadilla)
• Total Fat: 42 g
• Saturated Fat: 18 g
• Cholesterol: 165 mg
• Sodium: 1,150 mg
• Total Carbohydrates: 38 g
• Protein: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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