Chorizo And Shrimp Quesadillas With Smoky Guacamole Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

2 ripe Haas avocados

A couple pinches salt

4 (12- inch) flour tortillas

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

1 clove garlic, cracked away from skin and crushed

1/4 cup sour cream, 3 rounded tablespoonfuls

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

1 lime, juiced

1 tablespoon extra virgin olive oil, plus some for drizzling

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

Salt and freshly ground black pepper

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