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2 teaspoons olive oil
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup mashed peeled potato (or use Simply Potatoes {already mashed potatoes} from your grocery store's refrigerated section)
1/4 cup frozen green peas, thawed
1 tablespoon soy sauce
8 (6-inch) flour tortillas
1 cup shredded Muenster cheese

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); saute 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.

Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.

Sweetnicks Notes: Another favorite of ours. Great vegetarian meal. I serve it with a Mango Dipping Sauce (mix mango chutney with sour cream to achieve desired consistency). Delicious!