Chorizo and Shrimp Quesadillas With Smoky Guacamole

This one is so very, very good! The smoky guacamole is a MUST; it just won't taste the same without the chipotle. I got the recipe from my sister, who got it from someone at the Food Network.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  ripe Hass avocadoes
• 1  lime, juice of
• 2 -3  pinches salt
• 1⁄4 cup sour cream
• 2  chipotle peppers
• 1⁄2 lb chorizo sausage, sliced thin on an angle
• 1  tablespoon extra virgin olive oil, plus some for drizzling
• 1  garlic clove, cracked away from skin and crushed
• 12  large shrimp, peeled and deveined, tails removed
•  salt & freshly ground black pepper
• 4 (12 inch)  flour tortillas
• 2  cups  shredded monterey jack pepper cheese

Directions

1. 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.
2. 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.
3. 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.
4. 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.