Chipotle Beer Shrimp Quesadillas with Spicy Guac
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Unrated
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Prep Time
30 mins
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Cook Time
15 mins
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Servings
2
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Cuisine
Mexican
Chipotle Beer Shrimp Quesadillas with Spicy Guac
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
quesadillas
- 1/2 pound Shrimp raw, peeled and deveined
- 8 ounces beer your favorite, plus 2 tablespoons
- 2 garlic minced, cloves
- 1 lime juiced + zested
- 1 tablespoon adobo sauce from a can of chipotles in adobo
- 1 teaspoon chipotle pepper finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 8- inch flour tortillas
- 6 ounces Monterey jack cheese freshly grated
- 4 green onion sliced
- 1/2 Mango peeled and chopped
- 1/2 pint grape tomato quartered
spicy guac
- 1 avocado mashed
- 1/2 jalapeno pepper seeded and diced
- 2 tablespoons cilantro freshly chopped
- 1 teaspoon adobo sauce
- 1 lime juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
quesadillas
- Place the shrimp in a large baking dish or ziplock bag. Cover it with the 8 ounces of beer, lime juice and zest, adobo sauce and peppers, salt and pepper. Refrigerate and marinate for 30 minutes. After 30 minutes, heat a skillet over medium high heat and add the shrimp with the remaining 2 tablespoons of beer. Cook until the shrimp is pink and opaque, abut 3 to 5 minutes.
- To make the quesadillas, heat a large nonstick skillet or electric griddle over medium-low heat. Add a bit of cheese on the bottom of each tortilla, then divide the shrimp evenly between the two. Cover with the mango, tomatoes, onions and remaining cheese, then top with the other tortillas. Cook until the cheese is melted and the sides of the tortillas are crispy. Serve with the guacamole, sour cream or greek yogurt and extra mango.
spicy guac
- Combine all ingredients together and mash until combined.
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