Barbecue Portobello Quesadillas for Two

7 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 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup prepared barbecue sauce
  • 1 1/2 teaspoons tomato paste
  • 1 1/2 teaspoons cider vinegar
  • 1/2 chipotle chile in adobo sauce, (see Note), minced, or 1/8 teaspoon ground chipotle pepper
  • 1 tablespoon canola oil, divided
  • 1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed, diced
  • 1/2 medium onion, finely diced
  • 2 8- to 10-inch whole-wheat tortillas
  • 6 tablespoons shredded Monterey Jack cheese

Preparation

  • Active

  • Ready In

  1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  2. Heat 2 teaspoons 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 the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. 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: 330 calories; 14 g fat(5 g sat); 5 g fiber; 44 g carbohydrates; 12 g protein; 36 mcg folate; 19 mg cholesterol; 15 g sugars; 7 g added sugars; 302 IU vitamin A; 5 mg vitamin C; 197 mg calcium; 2 mg iron; 685 mg sodium; 781 mg potassium
  • Nutrition Bonus: Potassium (22% daily value), Calcium (19% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat

Reviews 7

December 18, 2013
profile image
By: sammebuck
This is a keeper! Wasn't real sure about this one, but was wowed by the flavor, aroma and texture! Easy to make, hardest part is degilling the mushrooms. Followed the recipe except used fresh chopped (and seeded) jalapeno instead of the canned. You could easier add Tabasco to spice it up, but I used a hearty BBQ sauce and that did well. Will absolutely make this a regular. Pros: Easy, meatless supper, quick
April 26, 2013
profile image
By: brava313
Spicy But Successful I waited until after my husband gave these quesadillas his hearty approval before revealing that their main ingredient is mushrooms. He hates mushrooms, but he loved this quesadilla. Too spicy for me, though. Next time i'll try removing the chile seeds, and i'll serve something like frozen yogurt for dessert. Pros: Quick, easy Cons: Too spicy
May 01, 2012
profile image
By: EatingWell User
I could eat these every day. I cut back a little on the BBQ sauce, but otherwise followed the recipe. It was fantastic. Melty and smoky and just the right amount of heat.
March 13, 2012
profile image
By: nk.chiemelu
Really yummy but small portions Even 1 1/2 pound of mushrooms isn't that much once it cooks down. Next time, I will double the mushrooms but this was really yummy. I made it using homemade barbecue and added sriracha instead of chipotle. Another great vegetarian quesadilla recipe to add to the mix!
December 03, 2011
profile image
By: EatingWell User
Delicious! The only thing I changed was how much mushrooms and onions I put in. Followed everything else to the T, and geez these are delicious! Even my hubby likes them, and he doesn't like onions. Definitely making them again! Pros: Easy, fast, delicious!
June 30, 2010
profile image
By: EatingWell User
mmmmmmmmm, sooooo goood!!!!
May 21, 2010
profile image
By: EatingWell User
To say that I merely "liked" this is pretty much the understatement of the century.