CHORIZO GUACAMOLE
Provided by Guy Fieri
Categories appetizer
Time 30m
Yield 2 cups of guacamole
Number Of Ingredients 9
Steps:
- Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.
- Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes.
- Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.
CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUAC
This yummy quesadilla recipe comes from Rachael Ray. You can make, or buy, your own guacamole if you prefer. I usually don't use sour cream in my guac., but it's fun for a change of pace. Your choice.
Provided by Kathy D
Categories Other Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- 1. Guac: Cut avocados all the way around with a sharp knife. Scoop out pit with a spoon, then spoon avocado flesh away from skin into a food processor. Add lime juice, salt, sour cream and chiptoles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
- 2. Quesadillas: Heat a 12-inch nonstick skillet over med-high heat. Brown chorizo 2-3 minutes, then remove from pan. Add the olive oil and 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 oil to the pan, then a tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple 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.
- 3. Remove quesadilla to a 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.
SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
- Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
- To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
- Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers.
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.
Provided by hepcat1
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 1 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 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.
- 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.
Nutrition Facts : Calories 926.7, Fat 62.4, SaturatedFat 24.1, Cholesterol 142.6, Sodium 1789.9, Carbohydrate 52.5, Fiber 7.4, Sugar 2.9, Protein 40
CHORIZO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
- For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.
SMOKY GUACAMOLE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.
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