Veggie Quesadillas With Cilantro Sour Cream

• red bell pepper↗1
• medium onion↗1
• lb fresh mushrooms (about 10-12 'shrooms)↗1⁄4 lb
• cloves minced garlic2 cloves
• cup fresh spinach↗1 cup
• (8 ounce) package monterey jack cheese, shredded↗1 package

  8 ounce

• salt↗
• pepper↗
• red pepper flakes↗
• olive oil↗
• large flour tortillas (I used the jalapeno-tomatoe flavored)↗2 -4 large

  I used the jalapeno-tomatoe flavored

• sour cream with cilantro
• (8 ounce) carton sour cream↗1 carton

  8 ounce

• tablespoons chopped cilantro2 tablespoons
• teaspoon curry curry powder↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Chop cilantro and add to sour cream,along with curry, mix well.

2. 2

   Roughly chop the bell pepper and onion and place in a large non-stick saute pan (I use my iron-skillet) that has been drizzled with 2-3 Tablespoons of olive oil,add the garlic and seasonings and cook on medium heat for 5 minutes,or until the veggies are crisp tender,tossing to coat.

3. 3

   Slice mushrooms and gently tear the spinach and add to saute pan.

4. 4

   Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.

5. 5

   Remove vegetables from skillet and place in bowl.

6. 6

   In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.

7. 7

   Place one tortilla in skillet and add a generous amount of cheese (first),veggies,then cheese,to one half side of tortilla,like an omelet.

8. 8

   Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.

9. 9

   Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.

10. 10

    Transfer to a plate and slice into wedges.

11. 11

    Serve with Cilantro sour cream or your choice of additions (guacamole,salsa,ect--) This recipe will make 2 generously stuffed large tortilla quesadillas or 4 small.