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Quesadillas con Curry

January/February 1996

Your rating: None Average: 2.8 (5 votes)

Indian flavors star in this twist on simple quesadillas.



READER'S COMMENT:
"My kids loved this. Even my very picky eater. I also spiced up the yogurt dip with the mango chutney. "
Quesadillas con Curry

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

  1. Heat oil in a small nonstick skillet over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add garlic, curry powder and cumin; sauté 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

Per serving: 247 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 42 g carbohydrates; 8 g protein; 5 g fiber; 512 mg sodium; 206 mg potassium.

Nutrition Bonus: Folate (30% daily value), Selenium (18% dv), Iron (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1/2 lean meat


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Recipe Categories

Type of Dish
Snack
Appetizer
Ease of Preparation
Easy
Ethnic/Regional
Indian
Mexican
Southwest
Total Time
30 minutes or less
Servings
6
Main Ingredient
Beans/Legumes
Preparation/ Technique
Saute
Meal/Course
Appetizers
Lunch
Snack
Publication
January/February 1996
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