Smoked Turkey Quesadillas

 

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

• 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.