📖 Instructions

1. First, let's whip up that creamy avocado crema. In a medium bowl, mash one ripe avocado with a fork until mostly smooth. I like a little texture, you know? Add a squeeze of lime juice (about half a lime), a pinch of salt, and a dollop of sour cream or Greek yogurt. Whisk it all together until it's nice and creamy. Set aside. Don't forget to taste and adjust seasoning to your liking!
2. Next up, prep your filling. Slice the cooked turkey breast into thin strips. Chop your onion and any other veggies you want to toss in. I’m a big fan of bell peppers. If you like it spicy, add some jalapenos, but hey, you do you.
3. Now for the quesadillas! Heat a large skillet over medium heat. Lightly coat with oil – I prefer avocado oil. Grab two tortillas, place one in the skillet, and sprinkle about a quarter of the cheese. Layer on half of the turkey and veggies.
4. Now, top with another quarter of the cheese. Add the other tortilla on top, like a tortilla sandwich. Cook for about 2-3 minutes per side, or until golden brown and the cheese is melty and gooey inside. You want it nice and crispy, you know? Use a spatula to carefully flip it over.
5. Once cooked, remove from the skillet and let it rest for a minute or so. Slice into wedges and drizzle generously with the avocado crema. Trust me, you don't want to skimp on this delicious part. Serve immediately and garnish with extra chopped cilantro, if you like.
6. Repeat steps 3-5 with the remaining tortillas and fillings until all quesadillas are cooked. It's quicker than you think! If your skillet gets too crowded, just cook them in batches. And remember, every quesadilla deserves its own moment in the sun (or on the skillet, rather).