Barbecue Portobello Quesadillas

Barbecue Portobello Quesadillas

29 Reviews
From: EatingWell Magazine, March/April 2009

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

Ingredients 4 servings

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  • 1/2 cup prepared barbecue sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
  • 1 medium onion, finely diced
  • 4 8- to 10-inch whole-wheat tortillas
  • 3/4 cup shredded Monterey Jack cheese

Preparation

  • Active

  • Ready In

  1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  2. 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.
  3. 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.
  4. 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.
  • 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 information

  • Per serving: 383 calories; 15 g fat(5 g sat); 5 g fiber; 49 g carbohydrates; 13 g protein; 35 mcg folate; 19 mg cholesterol; 18 g sugars; 7 g added sugars; 302 IU vitamin A; 4 mg vitamin C; 285 mg calcium; 3 mg iron; 850 mg sodium; 688 mg potassium
  • Nutrition Bonus: Calcium (28% Daily Value), Potassium (19% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat

Reviews 29

May 29, 2015
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By: EatingWell User
delicious meal These were so delicious. I loved the sweet but spicy flavor. I didn't change a thing. I do see why people think there is too much sauce. Maybe try adding sauce to the mushroom and onion instead of the other way around. Then you can decide how saucy you would like it. I made this for my boyfriend and myself and had plenty of leftovers for my lunch the next day.
December 17, 2012
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By: EatingWell User
Great, versitile recipe! I added sauteed red bell pepper and spinach, and roma tomatoes and Colby Jack cheese when making the quesadilla. It was really good and pretty easy, though the extra chopping made it more time consuming. Definitely recommended. My boyfriend called it delicious Veggie-BBQ-Mex Fusion
July 10, 2012
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By: EatingWell User
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
July 01, 2012
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By: EatingWell User
Great Alternative to Pulled Pork! I tried this for the first time today and it was DELICIOUS. My meat-loving husband (who is from the South and loves BBQ) was very impressed. I would definitely make them again. No criticisms except that the filling yields more than the recipe says, so I actually made more quesadillas than what was called for. I used the chipotle pepper in adobo sauce, and to me it gave just the right amount of heat, but my son thought it was TOO SPICY. So, if you have kids, you may not want to put as much pepper in there. The few things I did differently than the recipe: The store was out of whole-wheat tortillas, so I just used regular ones and they were great. Also, instead of folding each tortilla in half, I just made whole, round quesadillas using two tortillas, like you would see in a restaurant. If your mushrooms are fresh and good, I don't see any reason to remove the gills. My husband cut them up, removing the tough stems, but he did not remove the gills. Thinly sliced, the mushrooms cooked down fine. Also, because we didn't remove more of the mushroom, the amount of sauce was perfect (not too much as some commenters posted). Pros: Low-cal, tasty, filling Cons: Not as inexpensive as one would think, due to high cost of mushrooms (cost more than meat!)
July 01, 2012
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By: EatingWell User
A great alternative to pulled pork! I tried this for the first time today and it was DELICIOUS. My meat-loving husband (who is from the South and loves BBQ) was very impressed. I would definitely make them again. No criticisms except that the filling yields more than the recipe says, so I actually made more quesadillas than what was called for. I used the chipotle pepper in adobo sauce, and to me it gave just the right amount of heat, but my son thought it was TOO SPICY. So, if you have kids, you may not want to put as much pepper in there. The few things I did differently than the recipe: The store was out of whole-wheat tortillas, so I just used regular ones and they were great. Also, instead of folding each tortilla in half, I just made whole, round quesadillas using two tortillas, like you would see in a restaurant. If your mushrooms are fresh and good, I don't see any reason to remove the gills. My husband cut them up, removing the tough stems, but he did not remove the gills. Thinly sliced, the mushrooms cooked down fine. Also, because we didn't remove more of the mushroom, the amount of sauce was perfect (not too much as some commenters posted). Pros: Easy, super tasty, filling Cons: Not as cheap as some meals due to expense of mushrooms.
April 25, 2012
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By: cook from sc
This is a really good, easy, and quick meal. You do not miss the meat at all. It is rather rich though so in the future I would serve with a slaw. Will definately make again.
July 24, 2011
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By: chandvakil
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 :)
May 14, 2011
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By: Chaslin
Sooo good! I made these with flour tortillas and I only had about a half pound of portobello mushrooms, but these turned out fabulously. My husband said they were the best quesadillas he's ever eaten. I will definitely make these again in the future :) You didn't even miss the meat! Pros: Quick, Easy, Delicious
February 28, 2011
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By: Jessica Icard
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