Surf and Turf Quesadillas with Guacamole

Source: Culture Kitchen / CLEO TV

Ingredients

Surf and Turf Quesadillas with Guacamole
Olive oil for the pan
1 white onion, rough chopped
3 cloves garlic, smashed and finely minced
1 red bell pepper, sliced rough chopped
½ jalapeno pepper, rough chopped
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon cumin
½ pound jumbo shrimp
½ pound ground beef
½ cup chipotles in adobo
4 10” spinach tortillas
4 10” tomato tortillas
2 cups smoked gouda
2 cups sharp cheddar cheese
Cilantro for garnish
.
Guacamole
3 haas avocados
2 garlic cloves, pressed
Juice from ½ lemon
1 tablespoon rough chopped cilantro
Pinch cumin
Salt to taste
.

Instructions

1. Heat a large saute pan to medium high heat with olive oil. Add the onion, red bell pepper, jalapeno pepper, smoked paprika, cayenne pepper, and cumin and a bit of salt and stir to combine. Once the sofrito is soft and the onions translucent add in the shrimp and cook until they turn pink this should be 2-3 minutes. Remove from the pan and set aside. Add in the ground beef and brown for 5-6 minutes using the back of your spoon to break down the meat. Heat a griddle or large plancha on medium heat. Place a spinach tortilla onto the griddle or plancha. Then sprinkle evenly with the cheeses. Spoon the beef mixture on top of the cheese followed by the shrimp, and more cheese. Because the quesadilla is larger, use a separate dry skillet to lightly toast the top tortilla. Place on top of the melting cheese and remove from the pan gently. Cut the quesadilla in quarters. Serve with cilantro garnish! Make the Guacamole: combine the ingredients into a mortar and pestle and gently mash to combine ensuring the avocado isn’t too chunky. Season with salt to taste!