Smoked Turkey Quesadillas

Here’s a recipe that smokes! Add it to your 30-minute specials. MORE+ LESS-

By Betty Crocker Kitchens

August 2, 2010

ripe avocado, pitted and peeled

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

can (4.5 oz) Old El Paso™ chopped green chiles, drained

cup shredded Monterey Jack cheese with jalapeño peppers or regular Monterey Jack cheese (4 oz)

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

slices (1 1/2 oz each) smoked turkey breast

cup shredded Cheddar cheese (4 oz)

tablespoons butter or margarine

ripe olive slices, if desired

Hide Images

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.