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1. Cut avocados all the way around with a sharp knife.
2. Scoop out the pit and then spoon avocado flesh away from skin into a food processor.
3. Add the lime juice, salt, sour cream and chipotles in adobo.
4. Pulse guacamole until smooth.
5. Transfer to a serving bowl.
6. Heat a 12-inch nonstick skillet over medium high heat.
7. Brown the chorizo 2 to 3 minutes, then remove from pan.
8. Add oil, garlic, and shrimp.
9. Season the shrimp with salt and pepper and cook shrimp until pink which takes approximately 2 or 3 minutes.
10. Transfer the shrimp to a cutting board and coarsely chop.
11. Add a drizzle of oil to the pan and a large tortilla.
12. Cook tortilla 30 seconds and then turn.
13. Cover 1/2 of the tortilla with a couple of handfuls of cheese.
14. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over.
15. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove the quesadilla to large cutting board and repeat with remaining ingredients.
16. Cut each quesadilla into 5 wedges and transfer to plates with your spatula.
17. Top the wedges of quesadillas with liberal amounts of smoky guacamole. |
