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Leftover Turkey: Turkey Quesadillas w/ Avocado Cream

Source of Recipe

Parade Magazine


List of Ingredients

8 Flour Tortillas
4 oz Monterey Jack Cheese grated
1 c Cooked Turkey shredded
4 lg White Mushrooms stemmed and thinly sliced
1/4 c Red Bell Pepper finely diced
4 Scallions thinly sliced
2 tb Cilantro finely chopped
2 Limes quartered

-----AVOCADO CREAM-----
1 Avocado peeled, seeded and cut into large pieces
1 Lime juice of
1/2 c Non-Fat Plain Yogurt
Salt


Recipe

Place 4 tortillas on a work surface and sprinkle each with 1/2 oz cheese, evenly distributing it on the tortilla surface. Scatter 1/4 cup turkey over each tortilla and then sprinkle evenly with mushrooms, bell pepper, scallions and chopped cilantro.

Divide remaining Monterey Jack cheese among the tortillas, covering each with 1/2 oz of the cheese. Top each with 1 remaining tortilla, creating a sandwich. Press down on ingredients with the palm of your hand. Heat a nonstick skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet. Pressing down with the spatula, cook until cheese melts and tortilla browns slightly, about 2-3 minutes per side; remove from skillet. Repeat with remaining quesadillas.

Place avocado, lime juice and yogurt in the bowl of a food processor; process until completely smooth. Scrape into a bowl; season to taste with salt. Cut each quesadilla into quarters and serve immediately, garnished with quartered limes, sprigs of cilantro, and a dollop of Avocado Cream.

Serves 4.