VEGGIE QUESADILLAS WITH CILANTRO SOUR CREAM

Steps:

• Chop cilantro and add to sour cream,along with curry, mix well.
• 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.
• Slice mushrooms and gently tear the spinach and add to saute pan.
• Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
• Remove vegetables from skillet and place in bowl.
• In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
• 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.
• Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
• Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.
• Transfer to a plate and slice into wedges.
• 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.