Turkey and Corn Quesadillas with Guacamole

Turkey and Corn Quesadillas with Guacamole
Photo by Scott Phillips


  • Eight 7-inch flour tortillas
  • 2 medium ripe avocados
  • ½ cup packed coarsely chopped fresh cilantro
  • 4 cups shredded roast turkey or chicken
  • Kosher salt and freshly ground black pepper
  • 1 medium lime, one half juiced and the other cut into wedges
  • 2 cups (5 oz.) grated pepper jack cheese
  • + 4 more ingredients
    • 2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
    • 1 serrano chile, seeded and minced
    • 2 Tbs. canola oil
    • ¼ cup finely chopped red onion

Position a rack in the center of the oven and heat the oven to 200°F. Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and lime ...

View full recipe at Fine Cooking


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