Chorizo And Shrimp Quesadillas With Smoky Guacamole

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 cup sour cream (3 rounded tablespoonfuls)

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section of the grocery store

1/2 pound chorizo sausage, sliced thin on an angle

1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed (ask for easy-peel shrimp at seafood counter)

Salt and freshly ground black pepper

4 flour tortillas (12-inch)

1/2 pound pepper Jack cheese (2 cups), shredded

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