Recipe: Curried Mushroom and Spinach Quesadillas (with tomato, garlic, shallots and cheese)

CURRIED MUSHROOM AND SPINACH QUESADILLAS

"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."

FOR THE MUSHROOM FILLING:
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 cultivated wild mushrooms (such as shiitake, oyster and cremini), sliced
3 medium tomatoes, chopped (about 1 1/2 cups)
FOR THE QUESADILLAS:
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 (for serving)

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.

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

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.

Makes 6 servings
Source: McCormick