1/2 to 3/4 lb medium shrimp, steamed and peeled
1/2 lb Spanish style chorizo, sliced thinly
1 cup shredded Monterey Jack cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1 avocado, sliced
flour tortillas
salsa (optional)
Directions:
Heat a pan large enough for a large tortilla to lay flat. Place one tortilla in the pan and heat until warmed through and slightly browned, flipping once. Repeat. Remove from heat. Sprinkle one tortilla with a thin layer of cheese. Top with a thin layer of spinach. Add the shrimp, avocado and chorizo in a single layer on top of the spinach. Dot with salsa if desired. Sprinkle the whole mixture with more Monterey Jack. Make sure that you get a good sprinkling of cheese on both sides of the filling, this will keep your quesadilla from falling apart. Place the second tortilla on the top of all of this and return it to the pan. Cook until the cheese has melted, spinning it occasionally around the pan with your finger tips, and the bottom is slightly browned, about 1-2 minutes. Carefully flip it and cook it on that side for an additional 1 minute. Remove to a large plate and slice (a pizza cutter works well) into wedges and serve with sour cream to dip.
Yield: about 2 quesadillas
My thoughts:
My husband is normally the quesadilla maker in our house but we had some shrimp and chorizo on hand and I remembered a quesadilla I had out years ago that used just those ingredients. Now when Matt makes a quesadilla, he always, always uses homemade refried beans. He was skeptical when I told them I was making a quesadilla sans beans, but I swear, it works. The cheese is all you need for the whole thing to stick together. While I love refried beans on chicken or steak ‘dillas. I think they are a little overpowering when you are using shrimp. He also was skeptical about my refusal to saute the chorizo before layering it in, but I really think that is an unnecessary step. Chorizo is already cured and if you slice it thinly, it will cook through while it is sandwiched between the tortilla. Anyway, this is a quick, easy (if somewhat nontraditional) dinner recipe.
I also want to point out that I used Spanish style chorizo, not Mexican chorizo. They are two very different products. Do not substitute one for the other.
Wow, that looks yummy. Do you think I can substitute chorizo with something that is all beef? (I don’t eat pork)
I always make quesadilla sans beans, and with cheese. It usually tastes heavenly when the cheese melts.
Anyway, thanks 🙂
Maybe some sort of beef sausage? Or even leaving it out would be okay.
That looks so good! I love quesadillas and anything that involves avocados is good in my book!
Maybe you can help me out with something…? I want to order all of my food online from now on because of various reasons, but I don’t know where to go for quality food. I have tried 2 companies so far, Fresh Dining, and and Celebrity Foods, but I wanna get others I can try out. Do you know of any? The main thing I’ve ordered so far is steak. I guess you can say, I’m a steak junkie. LOL!!! From what I have found out (from what I have ordered so far) I think I am able to regulate the quality of beef I buy. I hate going to a store and getting that crappy slab of beef that I have to cut down until there is like nothing left. Hahaha!!!! (its so true though) Anyhow, sorry that I made this comment so long. If you can help me out or point me in a direction where I might find more quality foods online, I would greatly appreciate it. Have a good day or night! (depending on when you read this) LOL!!!!
you are my new hero. wow. I just found your blog looking for a chocolate cream cheese icing recipe (which you posted like a year and a half ago) and I just had to say this is amazing. (not just the shrimp and chorizo dillas, but in general).
Tried the quesadillas last – they were the best! Thanks for the tip on toasting the tortillas before adding the ingrediants, I liked them crunchy.
I agree about the toasting the tortilla before adding fillings. I really love your site.
I’ve heard Allen Brothers has good steaks but its pricey (aged beef and all).
Cheers!