Ingredients Jump to Instructions ↓

  1. 1 red bell pepper

  2. 1 medium onion

  3. 1/4 lb fresh mushrooms (about 10-12 'shrooms)

  4. 2 cloves minced garlic

  5. 1 cup fresh spinach

  6. 1 (8 ounce) package monterey jack cheese , shredded

  7. salt

  8. pepper

  9. red pepper flakes

  10. olive oil

  11. 2 -4 large flour tortillas (I used the jalapeno-tomatoe flavored)

  12. sour cream with cilantro

  13. 1 (8 ounce) carton sour cream

  14. 2 tablespoons chopped cilantro

  15. 1/4 teaspoon curry curry powder

Instructions Jump to Ingredients ↑

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

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

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

  5. Remove vegetables from skillet and place in bowl.

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

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

  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. Transfer to a plate and slice into wedges.

  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.


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