Get out of your quesadilla rut with this Shrimp Quesadilla with Chorizo, served with a smoky guacamole. There is so much flavor and the guacamole takes it over the top!
Love an easy shrimp dinner? Check out these Shrimp Rolls, these Shrimp Tacos with Chipotle Lime Crema, or these Shrimp Tostadas.
![Get out of your quesadilla rut with this Shrimp Quesadilla with Chorizo, served with a smoky guacamole. There is so much flavor and the guacamole takes it over the top! Shrimp Quesadilla with chorizo and cheese with a bowl of smoky guacamole in the background.](https://www.tasteandtellblog.com/wp-content/uploads/2008/06/Chorizo-Shrimp-Quesadillas-Smoky-Guacamole-tasteandtellblog.com-1.jpg)
As much as I love a regular quesadilla, I’m always up for adding a little bit of pizazz and spice to a recipe. These are definitely not your normal, every day quesadillas!
Shrimp Quesadilla with Chorizo
This is one of those recipes that is great for a weeknight meal, but also easy enough to whip up for lunch. If you have never had the combination of chorizo and shrimp, you are going to fall in love with it in this recipe! You get the spicy chorizo with the sweet shrimp – and don’t believe what you’ve heard about keeping cheese away from seafood. This really is the perfect combination!
What is Chorizo
When a recipe calls for chorizo, it’s not that clear cut. Because there are 2 main kinds of chorizo, and they are actually quite different.
Spanish Chorizo
Spanish chorizo is typically a dried, cured pork sausage that is flavored with paprika. It can be spicy or sweet, depending on the kind of paprika that was used. This is not the kind of chorizo you need for this recipe.
Mexican Chorizo
Mexican chorizo is a sausage that flavored with chili peppers. It can be made of pork, but many times, the Mexican chorizo is made from beef. One of the biggest differences (besides the flavorings and spices) is that Mexican chorizo is usually fresh, not cured like the Spanish chorizo. You can usually find it in links (just like the Italian sausage that you see at the grocery store) or you can find it loose. For this recipe, if you use the links, just remove the casing and crumble the meat, or if using the loose chorizo, just add it to your pan and cook.
I will admit here, that while Spanish and Mexican chorizo are usually not interchangeable, I’m pretty sure the original version of this recipe called for Spanish chorizo (although it wasn’t specified), but I used Mexican and I love the way these Chorizo and Shrimp Quesadillas turned out! So while that rule may be true sometimes, sometimes it’s a good idea to break the rules.
How to Make This Shrimp Quesadilla with Chorizo
- Start by making the smoky guacamole. All you do is combine avocado, sour cream, lime juice and chipotle peppers. It’s super easy. I take the seeds out of the chipotle peppers because they can be quite spicy, but if you like things hot, then you can always leave the seeds in.
- To make the quesadillas, cook the chorizo in a large skillet, breaking it up as it cooks.
- Push the chorizo to the side of the pan. Sprinkle the shrimp with salt and pepper, then add them to the hot pan. Cook for a couple of minutes, then turn the shrimp and cook the on the second side. Remove the pan from the heat.
- Heat a clean skillet over medium heat, then add some olive oil. Add a tortilla and cook for a few seconds, turn it over and add 1/4 of the cheese. Add 1/4 of the chorizo/shrimp mixture, then fold the tortilla in half to enclose the filling.
- Cook until golden, then flip the quesadilla and brown the other side.
- Once cooked, cut the quesadilla into triangles, and cook the remaining 3 quesadillas.
- Serve the quesadillas with the smoky guacamole.
More Quesadilla Recipes
Chicken Quesadilla with Refried Beans
Grilled Chicken Quesadillas
Roasted Veggie Quesadillas
Chipotle Beef Quesadilla Recipe
Cuban Quesadilla Recipe
Shrimp Quesadilla with Chorizo
Ingredients
- 2 ripe avocados
- juice of 1 lime
- 1/4 cup sour cream
- 2 chipotle peppers in adobo, seeds removed and minced
- 6 oz fresh Mexican beef chorizo, casing removed
- 12-20 shrimp, peeled and deveined, tails removed
- 4 12-inch flour tortillas
- 8 oz pepper jack cheese, shredded
Instructions
- Peel and seed the avocados and place in a medium bowl. Use a fork or a masher to roughly mash the flesh. Add the lime juice and a pinch of salt and stir to combine. Stir in the sour cream and chipotle peppers. Taste for seasoning and adjust if needed. Refrigerate until needed.
- Heat a large skillet over medium heat. Add the chorizo and cook until completely separated, about 5 minutes.
- Season the shrimp with salt and pepper, then add to the pan with the chorizo, pushing the chorizo to the side. Cook until pink, about 2 minutes, then flip over and cook another minute until the second side is pink. Remove from the heat.
- Place another large skillet over medium heat. Add a drizzle of olive oil. Place one of the tortillas in the pan and cook for 30 seconds, then turn over. Add 1/4 of the cheese to 1/2 of the tortilla, then layer on 1/4 of the shrimp and chorizo. Fold the tortilla over. Cook until the bottom is browned and the cheese is melting, then flip over and cook until the second side is browned. Remove to a cutting board and repeat to make 3 more quesadillas.
- Cut each quesadilla into wedges and serve with the smoky guacamole.
Krysta says
perfect combo
Kevin says
Chorizo and shrimp quesadillas sound really tasty! I have not tried the Spanish style cured chorizo yet. I will have to look a bit harder for it so that I can try it.
kat says
I bet that was fabulous. I’m a big fan of Spanish Chorizo myself though its often much harder to find than the Mexican
Melanie says
These look fabulous! I’ve never bought chorizo before so thanks for the tips!
eatme_delicious says
I’m obsessed with guacamole but have never thought to add chipotle peppers in adobo. I’ll have to try that sometime.
The Urban Eater says
Ha! Another Mexican food trubute! I just did a column on Sex and The City (I’m a food columnist for the Tampa Tribune) and I KNEW Mexican food would be the summer rage. I’ll put up a blog after the publish date (tomorrow).
How could you NOT love Mexican food!
I’ve got some chorizio in the fridge just dying to be eaten. Thanks for the nudge!
Vicarious Foodie says
The rule I go by is that if it says to cut or slice the chorizo, then use the Spanish kind. If they refer to crumbled chorizo, that means Mexican.
Of course, I’m no authority. But that’s what I do.
I’m seeing Mexican food a lot around the blogs the past couple days. I even made some myself last night. What a delicious trend!
Grace says
avocados are delicious enough on their own, but to spice them up with chipotles in adobo sauce is a fabulous idea! guacamole = love.
glamah16 says
Oh yumm.
Rosie says
oooooh Deborah this looks so amazing – its lunch time here and how I’d love quesadilla to eat right now!
Rosie x
Brilynn says
It has been far too long since I last made quesadillas, those look fantastic!
Susan from Food Blogga says
One can never have too many quesadilla recipes. Ever.
Jessy and her dog Winnie says
Sounds delicious! I love chorizo, so yummy!
Catherine Wilkinson says
This looks so good, but if you read my blog from today, you’ll see why I HAVE NO ROOM FOR MORE TORTILLAS! LOL
Jenny says
This quesadilla looks great Deborah! I hope to make it soon!
noble pig says
This looks amazing..wow…what a great yummy combo…