This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

  • Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

  • Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Tips

Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

Nutrition Facts

384 calories; protein 12.8g 26% DV; carbohydrates 48.5g 16% DV; dietary fiber 4.8g 19% DV; sugars 18g; fat 14.8g 23% DV; saturated fat 5g 25% DV; cholesterol 18.9mg 6% DV; vitamin a iu 302.1IU 6% DV; vitamin c 4.1mg 7% DV; folate 34.7mcg 9% DV; calcium 285mg 29% DV; iron 2.6mg 15% DV; magnesium 13.1mg 5% DV; potassium 688.3mg 19% DV; sodium 849.9mg 34% DV; thiamin 0.1mg 10% DV; added sugar 7g.

Reviews (29)

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30 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was great. The only thing I didn't like was that with the whole pepper it was super spicy. And by spicy I mean my mouth was on fire and I could barely finish it spicy! Going to try it again with maybe a quarter of a pepper. It was also extremely messy to eat! Read More
Rating: 5 stars
10/29/2011
Awesome! This is so good! I use a bag of already diced onions from the freezer for my recipes so it saves on the work for that. I really do not like dealing with mushrooms. They are gross but taste so good! I did not add the chipotle peppers. I can never find them so whenever a recipe calls for them I have to leave them out. It didn't matter though. This was fantastic! My husband and I played "Rock Paper Scissors" for the last piece! I served it with a caesar salad and an ice cold Mike's Hard Lemonade. I will definitely make this again when I feel like dealing with portobellos! Pros: Quick yummy! Cons: Taking the gills off the mushrooms Read More
Rating: 4 stars
07/10/2012
Yummie! I made this with spinach and cilantro as suggested in another review! Fantastic! Would definitely make again. Pros: meatless healthy filling Cons: takes a while to do all the chopping Read More
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Rating: 5 stars
10/29/2011
Surprising taste! Very delicious. Barbecue is an unusual taste in a quesadilla but even my vegetable averse teenager loved these. Read More
Rating: 5 stars
10/30/2011
..this is SOOOOO good we loved every bite! soooo satisfying & extremely tasty. we served it with fried plantains.:) Read More
Rating: 5 stars
10/30/2011
This was not good. All I could taste was the barbecue sauce. Made the recipe exactly according to the directions. It completely wiped out the flavor of the mushrooms. I felt like I was drinking barbecue sauce. What a waste of a pound of mushrooms. I ended up tossing most of it into the bin. Might be ok using 1/2 of the sauce the recipe calls for. John Wendell New York NY Read More
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Rating: 5 stars
10/30/2011
This was outstanding! My grocery store was almost out of fresh mushrooms so I only had 8oz box of small portobellos. This made the end result pretty heavy on the bbq sauce. I also added quite a few of the peppers from the small can and roughly chopped them which added a heck of a lot of zip! Can't wait to make these again! Dana TX Read More
Rating: 5 stars
10/29/2011
This was great-- added extra mushrooms and slightly less sauce...also only a third of a chipotle pepper and it had just the right amount of kick. They were a little bit messy/flimsy to cook and to eat but it was worth it. I have no problem eating a quesadilla with a fork. Read More
Rating: 5 stars
10/29/2011
Delicious... Craving more but there are none left! I loved this recipe. I followed the recipe to a tee except i used store bought bbq sauce which worked out just fine. The flavor was delicious and different from anything i've ever tasted. I had seconds for dinner and i'm pretty sure it tasted even better reheated. Def will be making this again:) Read More