Turkey and Guacamole Quesadillas

Ingredients

• 2 large flour tortillas, 9 inch size
• 1 tsp olive oil, divided
• 4 oz sliced turkey, cut into thin strips
• 4 T grated cheese
• 1 avocado
• 2 tsp. lime juice
• 1/4 tsp. green Tabasco 
• salt to taste
• pinch of chile powder
• sour cream and salsa for serving, optional

Directions

1. Halve the avocado and take out the pit; if you like, tap it gently with the tip of your knife and lift it free. Scoop the flesh into a bowl, throw away the peel, and mash the avocado with a fork.
2. Add the lime juice, Green Tabasco Sauce or another hot sauce, salt, and chile powder, then stir until the mixture is evenly blended.
3. Slice the turkey into strips no wider than 1/2 inch, and make sure the cheese is grated.
4. Set everything within reach beside the stove, because the quesadillas come together fast once the heat is on.
5. With a pastry brush or a paper towel, coat the surface of a non-stick frying pan with 1/2 tsp. olive oil.
6. Set the pan over low heat and warm it briefly.
7. Place a tortilla in the pan, scatter 2 T grated cheese over it, and heat until the cheese has started to melt, about 30-60 seconds, depending on how warm the pan was.
8. Once the cheese is partially melted, arrange the thin turkey strips over one half of the tortilla and warm the turkey for about 30 seconds. Trim a few pieces if needed so they fit neatly, and aim for one layer as much as you can.
9. Spoon 2 heaping tablespoons of guacamole onto the empty half of the tortilla, spacing the mounds out so they are easy to spread.
10. Use a rubber scraper or a large spoon to smooth the guacamole across that side of the tortilla.
11. Warm the tortilla for about 30 seconds more, then fold the guacamole half over the turkey half and lift the quesadilla out of the pan.
12. Repeat the process to make a 2nd quesadilla, or use 2 pans if you want to cook 2 at a time.
13. Serve while hot, with sour cream and salsa if desired.