1. Heat a 12-inch nonstick skillet over medium high heat. 2. Brown chorizo 2 to 3 minutes, then remove from pan. The soyrizo takes much less time to heat through. 3. Add oil, garlic, then shrimp. 4. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. 5. Transfer shrimp to a cutting board and coarsely chop. 6. Spray pan with non stick cooking spray and add a large tortilla. 7. Cook tortilla 30 seconds, then turn. 8. Cover 1/2 of the tortilla with a couple of handfuls of cheese. 9. Arrange a layer of soyrizo and shrimp over the cheese and fold tortilla over. 10. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. 11. Remove quesadilla to large cutting board and repeat with remaining ingredients. 12. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. 13. Top wedges of quesadillas with guacamole, sour cream or salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
