SOUR CREAM QUESADILLA RECIPES

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.

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.