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    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.

 

 

 


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