Quesadillas con Curry

2 Reviews
From: EatingWell Magazine January/February 1996

Indian flavors star in this twist on simple quesadillas.

Ingredients 6 servings

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  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 15-ounce can chickpeas, rinsed
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon mango chutney
  • Salt & freshly ground pepper to taste
  • 6 8-inch flour tortillas, preferably whole-wheat

Preparation

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  • Ready In

  1. Heat oil in a small nonstick skillet over medium-high heat. Add onion and saute until light golden, about 4 minutes. Add garlic, curry powder and cumin; saute for 1 minute. Set aside.
  2. Mash chickpeas in a bowl with a potato masher or a fork. Stir in yogurt, chutney and the onion mixture. Season with salt and pepper. Divide the chickpea mixture among 3 of the tortillas, spreading evenly. Top with the remaining tortillas and press to seal.
  3. Heat a large dry skillet over medium-high heat. Place one of the quesadillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining quesadillas. Cut each one into 3 wedges and serve hot, with additional yogurt for dipping.

Nutrition information

  • Per serving: 238 calories; 4 g fat(1 g sat); 4 g fiber; 42 g carbohydrates; 8 g protein; 138 mcg folate; 0 mg cholesterol; 5 g sugars; 16 IU vitamin A; 3 mg vitamin C; 113 mg calcium; 3 mg iron; 550 mg sodium; 224 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1/2 lean meat

Reviews 2

January 07, 2012
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By: nfash
Dry and pretty bland I followed the recipe exactly and it turned out rather dry and bland. By kicking up the spices a notch and adding more yogurt (which, unfortuantely, adds more calories) would improve it. Pros: Healthy Cons: Dry and bland
September 08, 2009
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By: flwrpwr
My kids loved this. Even my very picky eater. I also spiced up the yogurt dip with the mango chutney.