Smoked Turkey Quesadillas

 


Ingredients

  • 1
    ripe avocado, pitted and peeled
  • 4
    oz (half of 8-oz package) regular cream cheese or reduced-fat cream cheese (Neufchâtel), softened
  • 1/2
    teaspoon ground cumin
  • 1/4
    teaspoon garlic powder
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon pepper
  • 1/2
    cup julienne-cut oil-packed sun-dried tomatoes, drained
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 1
    cup shredded Monterey Jack cheese with jalapeño peppers or regular Monterey Jack cheese (4 oz)
  • 1
    package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • 8
    slices (1 1/2 oz each) smoked turkey breast
  • 1
    cup shredded Cheddar cheese (4 oz)
  • 2
    tablespoons butter or margarine
  • 4
    ripe olive slices, if desired

Steps

1 In medium bowl, mash avocado. Stir in cream cheese, cumin, garlic powder, salt and pepper. Stir in tomatoes and chiles.

2 Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.

3 In 12-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add 1 quesadilla; cook 2 to 4 minutes, turning once, until golden brown. Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheeses. Top each with olive slice.

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