Smoked Turkey Quesadillas

(15)
  1 reviews

1
ripe avocado, pitted, peeled
4
oz. cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
teaspoon 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
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
4
oz. (1 cup) shredded hot pepper Monterey Jack or Monterey Jack cheese
1
(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos
8
(1.5-oz.) slices smoked turkey breast
4
oz. (1 cup) shredded Cheddar cheese
2
tablespoons butter or margarine
4
ripe olive slices, if desired

Directions

  1. 1 Mash avocado in medium bowl. Add cream cheese, cumin, garlic powder, salt and pepper; blend well. Stir in tomatoes and chiles.
  2. 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. 3 Melt 1/2 tablespoon of the butter in 12-inch skillet over medium heat. Add 1 quesadilla; cook 2 to 4 minutes or until golden brown, turning once. Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheese. Top each with olive slice.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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