Barbecue Portobello Quesadillas for Two
From EatingWell: 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.
- 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
- Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
- 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.
- 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 the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. 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.
Per serving: 319 calories; 14 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 42 g carbohydrates; 12 g protein; 5 g fiber; 587 mg sodium; 767 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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- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 45 minutes or less
- March/April 2009