Quesadilla with shrimp, chorizo ​​and guacamole sauce

Ingredients:

• 4 wheat tortillas, 30 cm in diameter.
• 12 large shrimp, peeled, deveined, and tailed
• 230 g chorizo ​​sausage, thinly sliced ​​at an angle
• 2 ripe Haas avocados
• Juice of 1 lime
• A couple of pinches of salt
• 1/4 cup sour cream (3 heaping tablespoons)
• 2 chipotles (smoked red jalapeños) in adobo sauce, canned, usually found in the Mexican spice aisle
• 1 tbsp olive oil, plus more for dressing
• 1 clove garlic, peeled and crushed
• 230 g (2 cups) grated Pepper Jack cheese

Preparation:

1. Using a sharp knife, cut a circle around the avocado and twist both halves back and forth to expose the pit. Remove the pit, then scoop out the avocado flesh with a spoon and place in a food processor. Add the juice of 1 lime, a couple of pinches of salt, sour cream, and chipotle adobo sauce. Pulse the guacamole until smooth. Transfer to a serving bowl.
2. Heat a skillet over medium-high heat. Brown the chorizo ​​for 2-3 minutes, then remove from the pan. Add the oil, garlic, and then the shrimp. Season with salt and pepper and cook the shrimp until pink, about 2-3 minutes more. Transfer the shrimp to a cutting board and chop coarsely.
3. Add a drop of vegetable oil to the frying pan and place a large tortillaFry the tortilla for 30 seconds, then flip it over. Sprinkle a couple of handfuls of cheese on one edge. Place a handful of chorizo ​​and shrimp on top of the cheese and fold the tortilla in half. Gently press with a spatula and fry the tortilla for about 1 minute on each side until the cheese melts and seals the tortillas.
4. Transfer the quesadillas to a large cutting board and repeat with the remaining ingredients. Cut each quesadilla into 5 triangles and transfer to plates with a spatula. Generously coat the quesadillas with the spicy smoked chili guacamole.