A vegetarian-friendly appetizer to include in your repertoire of recipes for entertaining. A satisfying meatless filling of wild mushrooms seasoned with curry powder, spinach and Havarti cheese is layered between flour tortillas.

Makes 6 (2 wedge) appetizer servings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 240
Sodium: 361mg
Fat: 12g
Carbohydrates: 22g
Cholesterol: 11mg
Fiber: 2g
Protein: 11g

Curried Mushroom and Spinach Quesadillas

Ingredients

2 tablespoons olive oil
2 large shallots, chopped (about 1/3 cup)
3 cloves garlic, minced
2 teaspoons McCormick® Gourmet Collection Curry Powder, Hot Madras
8 ounces assorted wild mushrooms (such as shiitake, oyster and cremini), sliced
3 medium tomatoes, chopped (about 1 1/2 cups)
4 flour or 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 or sour cream

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.

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