These chorizo and shrimp quesadillas are pan-fried for an extra crispy crunch and go perfectly with the tequila-infused margarita guacamole!
Make the margarita guacamole. Halve the avocados, remove the pit, and scoop the avocado flesh into a bowl. Mash the avocado with a fork until it has a smooth texture with no large chunks. Add the finely chopped garlic, onion, and jalapeño. Stir in the tequila, lime juice, and orange juice. Stir until everything is well combined, then place the guacamole in the fridge.
Cook the chorizo sausage and shrimp. Place a large pan over medium heat. If you are using link chorizo sausage, slice the sausage casing open and scoop out the meat. Cook the sausage for about 8-10 minutes until it's cooked through. Remove the chorizo from the pan, leaving the grease, and place it to the side. sprinkle the paprika, garlic powder, and salt over the shrimp, then pan fry them in the chorizo sausage grease for 1-2 minutes on each side until they are pink and cooked through. Remove them from the pan and dice them into small pieces.
Make the quesadillas. Add the butter to the pan, then place a flour tortilla flat in the pan. Sprinkle a handful of cheese over half the quesadilla, then add a couple tablespoons each of the chorizo sausage and diced shrimp over the cheese. Fold the uncovered flour tortilla half over the other half. Cook the quesadilla on each side for 2-4 minutes until it is crispy and holds its form when its flipped over with the spatula. If the quesadilla droops when it's picked up, let it cook for another 1-2 minutes, then flip.
Serve. Cut the quesadillas into wedges, then serve it with the margarita guacamole. Mangia!