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Barbecue Portobello Quesadillas for Two

March/April 2009

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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:
"mmmmmmmmm, sooooo goood!!!! "
Barbecue Portobello Quesadillas for Two Recipe

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

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: 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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Recipe Categories

Ethnic/Regional
American
Servings
2
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
March/April 2009

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