Curried Mushroom and Spinach Quesadillas

Curried Mushroom and Spinach Quesadillas

This delicious recipe for Curried Mushroom and Spinach Quesadillas pairs perfectly with Fleur Bleu 2023 Chardonnay.

Servings

6

Prep

15m

Cook

20m

Ingredients

  • 2 Tablespoon Olive oil

  • 2 Large shallots, chopped (about 1/3 cup)

  • 3 Cloves garlic, minced

  • 2 Teaspoon McCormick Gourmet™ Organic Hot Madras Curry Powder

  • 8 Ounce Assorted wild mushrooms, such as shiitake, oyster and cremini, sliced

  • 3 Medium tomatoes, chopped (about 1 1/2 cups)

  • 4 Flour tortillas, 8 inch

  • 4 Slices light Havarti cheese

  • 2 Cup Loosely packed baby spinach leaves

  • 1/2 Cup Reduced fat plain Greek-style yogurt

Directions

1. Heat oil in large nonstick skillet on medium heat. Add shallots and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 30 seconds or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Add tomato; cook and stir 1 minute. Transfer mushroom mixture to bowl. Wipe skillet clean.

2. To assemble quesadillas, place 2 tortillas on work surface. Divide mushroom mixture, cheese slices and spinach evenly between tortillas. Top with remaining tortillas.

3. Brush skillet with oil. Heat on medium heat. Cook 1 quesadilla at a time for 2 to 3 minutes per side or until cheese is melted and tortilla is lightly browned. Cut each into 6 wedges. Serve with yogurt or sour cream.

*Recipe and Photo Courtesy of McCormick & Company, Inc.
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