Shrimp Andouille Quesadillas with Chipotle Guacamole

I was originally planning on making these with chorizo, which is a sausage made with dried smoked red peppers or hot chili peppers and various spices. The store happened to be out of it that day, of course. The quesadillas were still awesome, but I think they would be even better with the chorizo.

The chipotle guac was a delicious accompaniment to the quesadillas and had a smoky flavor from the chipotle in adobo sauce I added. I typically make my guacamole with a ton of lime, but this was a nice change.

Makes 3-4 quesadillas, depending on how much you load them up.

For the guacamole:
2 avocados
1/2 small red onion
juice of 1/2 a lime
1 jalapeño pepper, seeds and ribs removed, finely chopped
1/4 cup cilantro, chopped
1 clove garlic, finely chopped
1 T. sauce from a can of chipotle peppers in adobo sauce (You can find them in the international aisle)
salt and pepper to taste

For the quesadillas:
5 to 6 andouille or chorizo sausage links, casings removed
3/4 lb. shrimp, peeled and deveined, cut into chunks
1/2 tsp. cumin
1/2 tsp. chili powder
1 bell pepper, thinly sliced (I used 1/2 red and 1/2 a yellow pepper)
1 jalapeño, thinly sliced
1/2 medium yellow onion, thinly sliced
6-8 flour tortillas
3-4 cups shredded Mexican cheese blend, or shredded cheese of your choice
salt and pepper
olive oil

Begin by making the guacamole. Combine all ingredients for guacamole in a medium bowl, and mash to combine. Season with additional salt and pepper and more chopped cilantro if desired. You can cater the heat and smokiness to your taste by adding more or less adobo sauce as well.

Next, heat a large skillet over medium/high heat with 2 T. olive oil. Sauté sausage until browned, breaking up with the back of a spatula until it is in small pieces. About 5-6 minutes. Remove sausage from pan and place on a plate lined with paper towels to drain excess fat.

Using same skillet, (drain off excess fat from sausage first and add small drizzle of olive oil), sauté peppers, onions, and sliced jalapeño for 5-6 minutes until tender and slightly caramelized. Season with salt and pepper. Set aside in a small bowl.

Lastly, using same pan, add one more drizzle of olive oil and sauté shrimp with cumin, chili powder, and salt and pepper for 2-3 minutes until cooked through and opaque. Set aside.

To assemble quesadillas, heat a large nonstick skillet over medium/high heat, and drizzle with very little olive oil. Then, wipe out pan with a paper towel so there is a super light coating on the pan. Place a tortilla in the pan, then a layer of cheese, then a layer of peppers and onions, then a layer of sausage, then a layer of shrimp, and lastly another layer of cheese. Place another tortilla on top, and press down with a spatula. Let cook for 2-3 minutes, then flip and cook for another 2-3 minutes until tortillas are a little crispy and golden and cheese is melted. Be sure to not let pan get too hot or the tortillas will burn before the cheese and insides melt.

Repeat until you are out of fillings and tortillas. Serve with chipotle guacamole and enjoy as an appetizer or main dish!