Spanish-Style Chorizo and Shrimp Quesadilla with Chimichurri

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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2 tablespoons EVOO, plus about 1/4 cup for chimichurri

8 ounces Spanish-style chorizo, casing removed and sliced, preferred brand Gaspar's Hot 

8 ounces medium shrimp, halved along the devein line 

5 cloves garlic, 4 thinly sliced or grated, 1 crushed  

4 piquillo peppers (in water, drained) thinly sliced, or one 4-ounce jar chopped pimiento, drained

About 1/3 cup dry sherry or white wine 

1 small lemon, halved 

2 large flour tortillas 

Cooking spray, non-aerosol, olive oil 

1 cup shredded Pepper Jack 

1 cup shredded Manchego 

1 shallot, peeled and coarsely chopped 

2 tablespoons sherry vinegar or wine vinegar

1 cup each parsley and cilantro, loosely packed 

Salt and pepper

Greek yogurt or creme fraiche

Pickled sliced jalapeno peppers


  1. Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
  2. Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
  3. To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
  4. Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers. 
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