2 large flour tortillas, 9 inch size
1 tsp olive oil, divided
4 oz sliced turkey, cut into thin strips
4 T grated cheese
2 tsp. lime juice
1/4 tsp. green Tabasco (or other hot sauce, add to taste)
salt to taste
pinch of chile powder (don't use too much or it turns the guacamole brown!)
sour cream and salsa for serving, optional
Cut the avocado in half, remove the seed (using the tip of your knife to poke it and lift it out is an easy way to do that), then scrape out the avocado into a bowl, discard the skin, and mash the avocado with a fork. Add lime juice, green Tabasco or other hot sauce, salt, and chile powder and stir until well combined.
Cut turkey into strips not more than 1/2 inch wide, and have cheese grated. Have all ingredients ready on the counter close to your stove because these cook quickly.
Use a pastry brush or paper towel to brush 1/2 tsp. olive oil on the surface of a non-stick frying pan. Put pan on the stove, turn heat to low and heat pan for a few seconds. Add a tortilla, then sprinkle on 2 T grated cheese and let heat until cheese is partly melted, about 30-60 seconds, depending on how hot the pan was.
When cheese is partly melted, lay thin strips of turkey across one half of the tortilla and let the turkey heat about 30 seconds. (You might need to cut some of the strips of turkey to get them to fit the shape of the tortilla. Try to make a single layer as much as possible.)
Put 2 heaping tablespoons of guacamole on the other side of the tortilla, spacing them evenly so it will be easy to spread out. Use a rubber scraper or large spoon to spread out the guacamole over the other side of the tortilla.
Let tortilla heat about 30 seconds more, then fold the guacamole side over the turkey side and remove from pan. Repeat to make a second quesadilla. Serve hot, with sour cream and salsa if desired.