Ingredients:
1 red bell peppers
1 medium onions
1/4 lb fresh mushrooms ( about 10-12 ‘shrooms)
2 cloves minced garlic
1 cup fresh spinach
1 (8 ounce) packages monterey jack cheese, shredded
salt
pepper
red pepper flakes
olive oil
2 -4 large flour tortillas ( I used the jalapeno-tomatoe flavored)
sour cream with cilantro
1 (8 ounce) cartons sour cream
2 tablespoons chopped cilantro
1/4 teaspoon curry curry powder
Directions:
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.
Servings: 2-4
Time preparation: 10 min.
Time total: 20 min.