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.

Theres 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.

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