Description
Shrimp Andouille Quesadillas with Chipotle Guacamole combine spicy and smoky flavors with creamy guacamole for a delicious appetizer or main dish. Sautéed andouille sausage, shrimp, peppers, and onions are layered with melted Mexican cheese between warm flour tortillas, served alongside a chipotle-spiced guacamole for a zesty kick.
Ingredients
Scale
For the Guacamole
- 2 avocados
- 1/2 small red onion, finely chopped
- 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 tbsp sauce from a can of chipotle peppers in adobo sauce
- 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 (1/2 red and 1/2 yellow), thinly sliced
- 1 jalapeño, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- 6–8 flour tortillas
- 3–4 cups shredded Mexican cheese blend or cheese of choice
- Salt and pepper to taste
- Olive oil for sautéing and cooking
Instructions
- Make the Guacamole: In a medium bowl, combine avocados, red onion, lime juice, jalapeño, cilantro, garlic, and chipotle adobo sauce. Mash together until combined but still slightly chunky. Season with salt and pepper to taste. Adjust heat and smokiness by adding more or less adobo sauce as desired.
- Cook the Sausage: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Sauté the andouille sausage, breaking it into small pieces with a spatula, for 5-6 minutes until browned and cooked through. Remove from pan and drain on paper towels.
- Sauté Vegetables: In the same skillet, drain any excess sausage fat and add a small drizzle of olive oil. Add sliced bell peppers, jalapeño, and onion. Sauté for 5-6 minutes until tender and slightly caramelized. Season with salt and pepper, then transfer to a small bowl and set aside.
- Cook the Shrimp: Add one more drizzle of olive oil to the skillet. Add shrimp, cumin, chili powder, salt, and pepper. Sauté for 2-3 minutes until shrimp turn opaque and are cooked through. Remove and set aside.
- Assemble Quesadillas: Heat a large nonstick skillet over medium-high heat and lightly coat with olive oil by drizzling a small amount and wiping the pan with a paper towel. Place one tortilla in the pan, then layer with cheese, peppers and onions, sausage, shrimp, and another layer of cheese. Top with a second tortilla. Press down gently with a spatula.
- Cook Quesadillas: Cook for 2-3 minutes until the bottom tortilla is golden and crispy. Carefully flip and cook an additional 2-3 minutes on the other side until golden and the cheese has melted. Avoid high heat to prevent burning.
- Serve: Repeat with remaining fillings and tortillas. Serve warm slices of quesadillas with the chipotle guacamole on the side as an appetizer or main dish.
Notes
- Add more or less chipotle adobo sauce to control the heat level in the guacamole.
- Use a mix of cheeses like Monterey Jack, Cheddar, and Queso Quesadilla for authentic flavor.
- Remove excess sausage fat to prevent greasy quesadillas.
- You can substitute andouille with chorizo or another spicy sausage if preferred.
- To keep quesadillas crispy, cook on medium heat and avoid overcrowding the pan.
- Serve with extra lime wedges or hot sauce for additional tang and spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: shrimp quesadillas, andouille sausage, chipotle guacamole, Mexican cheese, spicy appetizer, seafood quesadilla
