Turkey Quesadillas With Avocado Cream
Ingredients
8 flour tortillas
4 oz. Monterey jack cheese; grated
1 C. cooked turkey; shredded
4 large white mushrooms; stemmed and thinly sliced
1/4 C. red bell pepper; finely diced
4 scallions; thinly sliced
2 Tbsp. 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
Cooking Instructions
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 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)