Busters Recipes

Chorizo and Shrimp Quesadillas with Smoky Guacamole

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food
aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-
peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Cut avocados all the way around with a sharp knife. Scoop out the
pit, then spoon avocado flesh away from skin into a food processor.
Add the juice of 1 lime, a couple of pinches salt, sour cream and
chipotles in adobo. Pulse guacamole until smooth. Transfer to a
serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo
2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp.
Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3
minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla
30 seconds, then turn. Cover 1/2 of the tortilla with a couple of
handfuls of cheese. Arrange a layer of chorizo and shrimp over the
cheese and fold tortilla over. Press down gently with a spatula and
cook tortilla a minute or so on each side to melt cheese and crisp.
Remove quesadilla to large cutting board and repeat with remaining
ingredients. Cut each quesadilla into 5 wedges and transfer to plates
with your spatula. Top wedges of quesadillas with liberal amounts of
smoky guacamole.

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