Chorizo and Shrimp Quesadillas with Smoky Guacamole

Ingredients

• 2  chipotle peppers in adobo canned
• 0.5 pound chorizo sausage sliced thin
• 1 tablespoon olive oil extra virgin for drizzling
• 48 inch flour tortillas 
• 1 clove garlic crushed
• 2  haas avocados ripe
• 1  juice of lime juiced
• 0.5 pound cups shredded
• 2 pinches a couple salt 
• 4 servings salt and pepper black freshly ground
• 12 large shrimp deveined peeled for easy-peels at fish counter
• 0.3 cup cup heavy whipping cream sour

Equipment

• food processor
• bowl
• frying pan
• knife
• spatula
• cutting board

Directions

1. Watch how to make this recipe.
2. 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.
3. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth.
4. Transfer to a serving bowl.
5. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan.
6. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes.
7. Transfer shrimp to a cutting board and coarsely chop.
8. 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.
9. Remove quesadilla to large cutting board and repeat with remaining ingredients.
10. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.