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