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Barbecue Portobello Quesadillas

March/April 2009

Your rating: None Average: 4.4 (94 votes)

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



READER'S COMMENT:
"This does make a lot of sauce. I would half (to 3/4) the sauce ingredients. I also added lots of veggies. Try spinach and cilantro! I added at least 4 cups of spinach and 1/4 cup cilantro. I also added about a cup of shredded chicken for...
Barbecue Portobello Quesadillas Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 43 g carbohydrates; 11 g protein; 5 g fiber; 710 mg sodium; 771 mg potassium.

Nutrition Bonus: Potassium (22% daily value), Calcium (19% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat


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Recipe Categories

Ethnic/Regional
American
Servings
4
Health & Diet Considerations
Low cholesterol
High calcium
High potassium
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Holiday
Super Bowl
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
March/April 2009
20 minute dinner recipes
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