Goat Cheese Quesadillas

Serves 8
  • 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 jalapeño 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.