Veggie Quesadillas

Toasty tortillas holding together a delicious blend of cheese, vegetables, and salsa, with more salsa, sour cream, and guacamole to dip...what could be better?  This is definitely comfort food.  Really though, anything with oozy, melty cheese on it becomes comfort food in my book.  Especially when avocados enter the mix!  I love the taste of these veggie quesadillas even more than the traditional chicken ones.  I like the crunch that the vegetables add, and although I make mine without chicken you can definitely add some to these.  Mmm, these really are delicious!

Veggie Quesadillas
(makes 4 small)

8 small flour tortillas
1 cup shredded cheddar cheese
1/2 cup finely diced bell peppers (any colour... I like orange or yellow)
1/3 cup finely chopped broccoli
1/3 cup finely chopped cauliflower
1 tbsp olive oil
1 cup salsa
1 avocado
1 tbsp lime juice
1/4 tsp chili pepper flakes
1/2 cup sour cream

Heat olive oil in a large pan over med-high heat and cook broccoli, cauliflower, and peppers for about 5 minutes.  Vegetables should be cooked, but still slightly crunchy. 
Sprinkle half of the cheese on 4 tortillas.  Divide the cooked vegetables between the 4 tortillas, spreading around to cover cheese.  Top the vegetables with a tablespoon or two of salsa, keeping the remaining salsa for dip.  Use the rest of the cheese to sprinkle over the layer of salsa, and then top with the remaining tortillas.  Cook them in a frying pan over medium heat for about 3 minutes a side, or until tortillas turn golden brown and get crispy. 
Mash the avocado, lime juice, and chili flakes together to make a simple guacamole.  Serve the quesadillas with the remaining salsa, sour cream, and guacamole on the side.  Enjoy!