Grilled Shrimp, Scallion, and Bacon Quesadillas with Smoky Guacamole

Name: Grilled Shrimp, Scallion, and Bacon Quesadillas with Smoky Guacamole
Yield: serves 4
Ingredients: 2 tablespoons olive oil, plus more for frying tortillas; 4 strips thick-sliced bacon, cut into 1/2-inch pieces; 12 large shrimp, peeled and deveined; 1 garlic clove, minced; Kosher salt; Freshly ground black pepper; 3 scallions; Four 12-inch flour tortillas; 8 ounces (about 2 cups) shredded Jack cheese; 1 recipe Smoky Guacamole (recipe follows), for serving; 2 large ripe avocados; 1/2 medium onion, finely chopped; 1 chipotle pepper in adobo sauce, finely chopped; 2 tablespoons fresh lime juice; 1/2 cup chopped fresh cilantro leaves; Kosher salt; (makes about 1 1/4 cups)

December 9, 2011

Gina: Just a few minutes on a hot grill will give shrimp and scallions a wonderful charred, smoky flavor, making an incredible filling for crisp and gooey quesadillas. The smoky flavor is echoed in the guacamole, which is made with chipotle peppers in adobo.

Cooks' Note

If you don’t feel like firing up the grill, you can simply sauté coarsely chopped shrimp (or diced chicken breasts, for that matter), scallions, and garlic in a little olive oil for 2 to 3 minutes, until the shrimp (or chicken) are cooked through.
Canned chipotle peppers in adobo are available in the Mexican section of most supermarkets.

Recipe notes

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