Veggie Quesadilla with Sour Cream-Avocado Sauce
Team: Hunt After School
Host School: LC Hunt Middle School
Age Group: Middle School
Ingredients
1 onion - diced
1 bell peper - diced
5 button mushrooms - diced
3 cloves garlic - diced
2 tsp chili powder
1 1/2 tsp smoked spanish paprika
1/2 tsp salt
1/2 tsp cumin
1/2 orgeano
1/4 tsp black pepper
1 pinch of cayenne
1 pinch crushed red peper
3 tbsp olive oil
Cabot Seriously Sharp cheddar
Flour tortillas - burrito size
Cabot sour cream
1 - 1 1/2 avcocado
1/4 cup cilantro (before chopped)
1 lime - juiced
Preparation Instructions
Dice all veggies and garlic - sprinkle with pinch of salt.
Mix seasonings.
Sautee onions in tbsp of olive oil until turning clear, add bell pepper and garlic and cook until becoming tender. Add diced mushrooms and seasoning. Cook until all veggies are tender and seasoning melds.
Add tbsp to skillet.
Crisp flour tortilla, then add cheese and veggie mixture. Fold tortilla in half and flip. Cook until outside of tortilla is golden brown and cheese is melted.
Transfer to cutting board to cool and cut.
Chop cilantro.
Mash avocado.
With stink blender, blend sour cream, avocado, cilantro and lime juice together.
Place in squeeze bottle.
Plate food, add sauce and garnish.