IN THIS RECIPE

WHAT YOU NEED:

• 1 cup Sour cream
• 2-3 tbsp Sriracha sauce
• 1/2 Lime, juiced
• 3 tbsp Olive oil, divided
• 1 lb Cremini mushrooms, stemmed and sliced
• 1 Red bell pepper, sliced
• 1 Small zucchini cut into 1/4-inch rounds
• 1 pkg Sun-Bird® Bourbon Chicken Seasoning Mix 
• 1/4 cup Water
• 1 tbsp Low-sodium soy sauce
• 4 large Flour tortillas
• 1 cup Shredded mozzarella cheese
• 2 tbsp Fresh cilantro, chopped

PREPARATIONS:

• Combine the sour cream, sriracha and lime juice in a small bowl. Set aside.
• Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until light golden-brown and tender, about 6-8 minutes. Stir in the peppers, and cook until crisp tender, about 2-3 minutes. Add the zucchini, Sun-Bird® Bourbon Chicken Seasoning Mix, water and soy sauce, and cook, stirring occasionally, until sauce thickens and vegetables are tender, about 3-5 minutes. Remove from heat.
• Lay the tortillas on a clean work surface. Layer 1/4 cup cheese and vegetable mixture on half of each tortilla. Fold the tortillas in half.
• Heat the remaining oil in the same skillet over medium heat. Working in batches, lay the prepared tortilla in a hot skillet, and cook for 1-2 minutes on each side, until golden-brown. Repeat with remaining prepared quesadilla.
• Top the quesadillas with cilantro. Serve with the sour cream mixture and enjoy.

Tip: Substitute 1 pound thinly sliced chicken breast for mushrooms!