Ingredients

1. •2 Tablespoons canola oil
   

2. •4 Cloves garlic, minced
   

3. •1 Large red bell pepper, diced
   

4. •Half of a red onion, diced
   

5. •2 Large portobello mushroom, sliced
   

6. •1 Tomato, diced
   

7. •2 Tablespoons cilantro
   

8. •1 Tablespoon dill
   

9. •2 Teaspoons cumin
   

10. •1 Tablespoon chili powder
    

11. •1 Teaspoon black pepper
    

12. •2 Teaspoons salt
    

13. •1 Cup alfalfa sprouts
    

14. •2 Avocados, sliced
    

15. •1/3 Cup pickled jalapeno peppers
    

16. •2 Cups cheddar cheese
    

•4 to 8 Soft flour tortillas (I use the large tortillas.)

Directions

In a large skillet, heat canola oil, sauté garlic, bell pepper and onions until onions are translucent. Add mushrooms and sauté over medium heat for another 2 minutes. Add the tomato and sauté for another minute. Toss in the cilantro, dill, cumin, chili powder, black pepper and salt. Sauté for 3 minutes.

When the mixture is almost done, prepare the tortillas.

Heat a thin layer of oil (1/2 teaspoon or so) in a heavy medium-size pan over medium to low heat.

Place a tortilla in the pan and grill on one side until golden brown. Don’t grill the other side yet. Transfer to a plate.

Place another tortilla in the pan and grill on one side until golden brown. Flip. Sprinkle 1/4 cup of cheese on top. Spoon on about 1/4 cup of the mixture. Layer on the alfalfa sprouts, avocado, and jalepenos. Sprinkle another 1/4 cup cheese on top. The cheese on the top and bottom acts as a glue.

Top with the tortilla you grilled earlier.  Make sure the grilled side is facing the cheese so when you flip the quesadilla, the side that has not been grilled is on the pan.

While you’re layering and adding, the bottom tortilla should have been grilling and now ready to be flipped. If you have to, lower the heat so that you don’t burn the bottom tortilla.

I use a wide spatula and place my fingers on top of the tortilla to flip. Once you flip the tortilla, cook for one to two minutes or until golden brown.

Transfer to a plate. Keep warm while grilling the remaining quesadillas. Cut into wedges and serve with Haes’ Crazy Hot Guacamole, salsa and sour cream.

This recipe makes about 4 large quesadillas (about 32 wedges).

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