Shrimp Quesadillas with Smokey Guac

This is a great, quick weeknight meal. Dave created this delicious version and it will definitely become part of the quesadilla rotation. This is a perfect example of throwing together a meal when nothing is planned! We always have shrimp in the freezer and they seem to come in handy when we haven't taken anything out to defrost.

Quesadillas are so versatile and easy. I guess you really don't need a recipe to follow for this kind of meal because you can throw just about anything into a tortilla! We made the original recipe only once. Now we make a different version ever since I read the ingredient list on a package of chorizo. Now I am totally turned off of it and can't even think about the combination of ingredients. Uck! We use turkey sausage in replace of the chorizo or just leave it out.

Shrimp Quesadillas with Smokey Guacamole
4 10 in. tortillas
10-15 shrimp, shell and tail removed(depending on the size)
1 slice of red onion
1/4 C goat cheese
1 t evoo
2 garlic cloves, minced
salt & pepper
1 ripe avocado
1 chipotle pepper in adobo
1/2 lime
3 T light sour cream or cottage cheese

For the guacamole: Place avocado, chipotle pepper, lime juice, cottage cheese or sour cream salt and pepper in food processor and pulse until smooth. (I swore we bought sour cream but we couldn't find it when were were making dinner so we used cottage cheese. It worked out great! Of course I open the fridge to put the cottage cheese away and see the sour cream! Oh well. I'm glad we found a successful substitute. )

Pat shrimp dry and toss with salt and pepper. Heat oil in a medium skillet. Add shrimp, red onion and garlic and cook for 2-3 minutes or until no longer pink. Transfer shrimp to cutting board and roughly chop. Heat 2 tortillas in same skillet until warmed through. Cover 1/2 tortilla with 1/4 of the goat cheese and shrimp mixture and fold over. Cook until lightly toasted and the cheese had melted. Transfer to cutting board and repeat with remaining ingredients. Cut each quesadila into five wedges and top with smokey guacamole.


adapted from this Rachel Ray recipe