- 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 of the grocery store
- 1/2 pound chorizo sausage, sliced thin on an angle
- 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
- 1 clove garlic, cracked away from skin and crushed
- 12 large shrimp, peeled and deveined, tails removed (ask for easy-peel shrimp at seafood counter)
- Salt and freshly ground black pepper
- 4 flour tortillas (12-inch)
- 1/2 pound pepper Jack cheese (2 cups), shredded
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 one 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 2-3 minutes, then remove from pan. Add EVOO, garlic, then shrimp. Season shrimp with salt and pepper and cook until pink, 2-3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of EVOO 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 five wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.