Sliced turkey and avocado quesadillas with butternut squash Chutney

Serves 6 people

Ingredients

6 flour tortillas

2 lbs. sliced turkey breast

1/2 lb. slices of provolone or swiss cheese

18 slices of fresh, ripe avocados, peeled and pitted

18 pieces of oven dried tomato

Butternut squash chutney:

1 cup diced butternut squash

2 Tbs. olive oil

1/4 cup walnut pieces, lightly toasted

1/4 cup golden raisins

1/2 cup of apple cider or juice

Instructions

1. Mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl.
2. Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving.
3. To make the vinaigrette, whisk olive oil, mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.

Source: Recipe adapted from the Chilean Avocado Importers Association

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