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(s) Olive oil
- 2 Large shallots, chopped (about 1/3 cup)
- 3 Cloves garlic, minced
- 2 Teaspoon(s) McCormick Gourmet™ Organic Hot Madras Curry Powder
- 8 Ounce(s) 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(s) Loosely packed baby spinach leaves
- 1/2 Cup(s) 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.
