I love this super easy recipe, and so does my husband, so that’s a score in my book!
You can find this recipe one of Rachel Ray’s book, now I know there are a lot of people out there that don’t care for her, but lets admit, she can cook!
Here’s what you’ll need:
For the Guac
2 ripe avocados
Juice of 1 lime
Couple pinches of salt
1/4 cup sour cream
2 chipotle peppers in adobo sauce
For the Quesadillas
1 tbsp evoo (no not my dog) Extra Virgin Olive Oil
1 clove garlic
12 lg shrimp, peeled, deveined, tails removed
salt and pepper
4 12″ tortillas*
1/2 lbs shredded pepper jack cheese
*Quick note from someone who married into a Hispanic family: tortillas heated on the grill and in the microwave are gross, the grill makes them crispy which then you can’t roll or fold, and the microwave heats from the inside making them warm, and SOGGY…Heat them on the stove top please. Thank You! (this is for anything tortilla involved, not just this recipe)
What you’ll do:
For the Guac – Cut avocado, take pit out, spoon flesh into food processor. Add lime juice, salt, sour cream, and chipoltes in adobo. Pulse gauc until smooth. Transfer to serving bowl.
For the Quesadilla – Add evoo and garlic, then shrimp. Season shrimp with salt and pepper, and cook for 2-3 minutes, on cutting board cut shrimp into small pieces, or do this prior to cooking. On griddle pan lightly heat tortillas on both sides, then add a couple handfuls of cheese then a layer of shrimp, fold tortilla over cheese half and flip, cook until crisp. Cut each quesadilla in 3-5 pieces and serve with smoky guacamole.
P.S. If I had some ripe tomatoes in the garden some pico de gallo whould have been delish!!