Chorizo and Shrimp Quesadillas

Course Appetizer
Cuisine Mexican/ Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Adore Foods


  • 1/2 pound chorizo sausage sliced thin
  • 1 tablespoon olive oil plus some for drizzling
  • 2 garlic cloves minced
  • 12 large shrimp prawns peeled and deveined
  • 4 large flour tortillas
  • 2 cups shredded pepper Jack cheese
  • salt and pepper


  1. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. 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.
  2. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. 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. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with Mexican Crema and serve with Pico de Gallo salsa.

Recipe Notes

This recipe is from Guy Food: Rachael Ray's Top 30 30-Minute Meals Book.