15m
PREP TIME
20m
COOK TIME
240
CALORIES
10
INGREDIENTS
Servings: 6 (2 wedges)
Ingredients
- Step1
- 2 tablespoons olive oil
- 2 large shallots, chopped (about 1/3 cup)
- 3 cloves garlic, minced
- 2 teaspoons McCormick Gourmet™ Organic Hot Madras Curry Powder
- 8 ounces assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
- 3 medium tomatoes, chopped (about 1 1/2 cups)
-
4
flour tortillas, 8 inch
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Substitutions available
- whole wheat tortillas, 8 inch
- 4 slices light Havarti cheese
- 2 cups loosely packed baby spinach leaves
-
1/2
cup
reduced fat plain
Greek-style yogurt
![substitution]( "substitution")
Substitutions available
- sour cream
INSTRUCTIONS
- 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
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