Quesadillas get an Indian fusion twist with a curry-spiced veggie filling!
Yield: 4 quesadillas
Ingredients
2 tbsp olive oil
2 large shallots, minced
3 cloves garlic, minced
2 tsp curry powder
2 medium zucchini, chopped
1.5 lb mixed heirloom tomatoes, chopped
4-6 (8-inch) tortillas
4 slices light Havarti cheese
2 cups baby spinach leaves
Instructions
Heat the oil in a large skillet over medium heat. Add the shallots and garlic and saute, stirring occasionally, for 3 minutes. Stir in the curry powder and cook for 30 seconds. Add in the zucchini. Cook, stirring for 4-5 minutes, or until tender. Add in the tomatoes and cook for 2 minutes. Remove from heat and season to taste with salt and pepper.
Spread a tortilla out on a work surface. Cover half of the tortilla with the zucchini-tomato filling. Top with a slice of cheese and a handful of baby spinach. Fold the tortilla over so that it covers the filling.
Brush a large nonstick skillet with olive oil. Put the quesadilla in the pan and cook, 2 minutes on each side.