INGREDIENTS

INSTRUCTIONS

Trim green onions of roots and all but 2" of green, then slice very thinly.
Place half of tortillas on work surface and sprinkle each with 1/2 oz
cheese, making sure it is evenly distributed over the tortilla surface.
Scatter 1/4 c shredded turkey over each tortilla, then sprinkle each evenly
with mushrooms, red bell pepper, green onions, and parsley. Divide
remaining cheese among the tortillas, covering each with 1/2 oz cheese. Top
each with 1 remaining tortilla, creating a sandwich. Press down on
tortillas with the palm of your hand.
Make Avocado Cream: peel and seed avocado, then cut into large pieces.
Process ingredients in food processor until completely smooth. Scrape into
bowl; salt to taste and serve. Makes 1/4 c per serving.
Heat dry nonstick skillet over medium heat until very hot. Using large
spatula, place a quesadilla in skillet. Pressing down with spatula, cook
until cheese melts and tortilla browns slightly, about 2-3 minutes per
side; remove from skillet. Repeat process with remaining quesadillas.
Cut each quesadilla into quarters and serve immediately, garnished with
quartered limes, cilantro sprigs, and a dollop of Avocado Cream.
There's barely any cooking needed for these quesadillas once the
ingredients are placed between the tortillas. All it takes is a quick saute
in a dry skillet to finish up this delicious dish. My refined Avocado Cream
on top is a lovely contrast to the crispy tortillas. If desired, serve a
bowl of your favorite salsa alongside.
===============   Reply   40 of Note    1 =================  Board: FOOD BB
Topic:      FOOD SOFTWARE Subject:    Z-MM AVOCADOS   40+  To: BGMB90B
ELAINE RADIS          Date:    10/14 From:   BGMB90B    ELAINE RADIS Time:
11:43 AM
Recipe By     :
From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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