Vegetarian quesadillas

An alternative to last week's quesadilla recipe - this one has veges rather than beans as the main filling. I preferred the bean ones so they get a 7/10 from me.

tortillas (approx 6-8 pieces)
dip/chutney
herbs
cheese
tomatoes, capsicum, avocado, precooked leftover roast veges e.g., pumpkin
sour cream

Method:
1) Preheat oven to 180 degrees.
2) Lay out all tortillas flat and spread a teaspoon of dip/chutney over one side - I used a feta and baby spinach flavoured one. Sprinkle herbs over the top.
3) Chop up veges, spread over dip-covered halves of tortillas and sprinkle cheese over.
4) Fold in half and place on baking tray, with spines of tortillas facing outwards in case ingredients ooze out during cooking. Bake for 10-15 mins or until the tops of the tortillas start to crisp.
5) Remove from oven and cut in half if desired. Serve accompanied by sour cream for dipping.