Turkey Quesadillas

  • 8 flour tortillas
  • 4 oz. finely grated Monterrey Jack cheese
  • 1 cup cooked skinless turkey, shredded
  • 4 large white mushrooms thinly sliced
  • ¼ cup finely diced red bell pepper
  • 4 scallions, very thinly sliced
  • 2 tablespoons finely chopped cilantro

Place 4 tortillas on a work surface and sprinkle each with ½ oz. cheese, making sure it is evenly distributed. Scatter ¼ cup turkey over each tortilla and then sprinkle each evenly with mushrooms, red bell pepper, scallions and cilantro. Divide remaining cheese among the four tortillas, covering each with ½ oz. cheese. Top each with one remaining tortilla, creating a sandwich. Flatten with the palm of your hand. Using a large spatula, place quesadillas on a hot grill. Pressing down with the spatula, cook until cheese melts and tortilla browns slightly, about 2 to 3 minutes per side; remove from grill. Cut each quesadilla into quarters and serve immediately with avocado cream.

Spicy Cream Cheese Dip

  • 1 8 oz. package cream cheese
  • 1 small jar picante sauce

Allow cream cheese to soften. Mix picante sauce and cream cheese well. Serve immediately, or allow to chill for a firmer dip.

Cheese and Sausage Dip

  • 1 large package Velveeta cheese
  • 1 package breakfast sausage
  • 1 can Rotel tomatoes with green peppers
  • 1 can cream mushroom soup (optional)

Brown sausage and drain grease. Melt cheese in double boiler, or microwave. Pour into serving dish and mix sausage, rotel tomatoes and soup. Serve hot.