Goat Cheese Quesadillas

Serves 8
None Specified

3 dried chipotle peppers, stems removed

2 small tomatoes, chopped

1 avocado, halved, pitted, peeled, chopped

1/2 cup chopped fresh cilantro

1/3 cup chopped red onion

1/4 cup chopped red bell pepper

2 tbsp. chopped green onion

2 tsp. fresh squeezed lime juice

1-2 tbsp. seeded, chopped jalapeƱo pepper

2 tsp. snipped fresh oregano

1/8 tsp. salt

8 oz. goat cheese

8 oz. cream cheese, cut up

1-2 tbsp. milk

16 (6-8") whole wheat flour tortillas

1 lb. cooked smoked turkey or chicken, shredded

1 (15 oz.) can black beans, rinsed, drained


Place peppers in small bowl; cover with boiling water. Let stand 10 min. to soften; drain. In a separate bowl, combine next 10 ingredients for pico de gallo; refrigerate, covered, 1 hr. Place drained peppers in food processor; process until chopped. Add goat cheese and cream cheese; process until smooth. Add enough milk to make spreadable; spread each tortilla with 2 tbsp. mixture. Top half of tortillas with turkey and beans; top with remaining tortillas. On a griddle, cook quesadillas over medium heat until lightly browned (2-3 min.), turning once. Cut each into 6 wedges; top with pico de gall.

Recipe courtesy of Wisconsin Milk Marketing Board.