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1
Chop cilantro and add to sour cream,along with curry, mix well.
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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.
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3
Slice mushrooms and gently tear the spinach and add to saute pan.
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4
Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
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5
Remove vegetables from skillet and place in bowl.
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6
In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
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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.
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8
Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
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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.
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10
Transfer to a plate and slice into wedges.
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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.
