Surf & Turf Quesadillas with Chipotle Guacamole

[recipe servings=”4-6″ time=”20mins” difficulty=”Easy”]


  • 2 ripe avocados
  • 1 lime, juiced
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 canned chipotle peppers in adobo, available in Mexican food aisle
  • 1/2 pound chorizo sausage, chopped in small and thin pieces
  • 1 tablespoon extra virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked away from skin and crushed
  • 12 large shrimp, peeled and deveined, tails removed
  • Salt and freshly ground black pepper
  • 4-6 (12- inch) flour tortillas
  • 3 cups, shredded pepper Jack cheese

[/recipe-ingredients] [recipe-directions]

  1. 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, salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl
  2. Cook and brown chorizo 2 to 3 minutes, then remove from pan.
  3. 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.
  4. Heat a 12-inch nonstick skillet over medium high heat. Cook tortilla for 30 seconds and then flip. 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.
  5. Serve with prepared guacamole. Enjoy!


This is a recipe for Surf And Turf Quesadillas with Chipotle Guacamole. It’s technically a fairly easy recipe with the prep being the most annoying, mainly the shrimp and the cheese however it can easily be avoided if you buy raw shrimps that has already been pre-peeled and cheese already shredded. Unfortunately for me when I made this I had to do all that manually and it got a bit annoying. The guacamole for this is pretty nice however depending on your preferred “spicy” tolerance, you may want to cut down to only 1 can of the chipotle or less. Overall, it’s a nice and straight forward recipe and since it’s a nice finger food type dish it’s great for any game events such as the super bowl or a Canucks game =)

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