LIVE

Barbecue Portobello Quesadillas for Two

Rating: 4.25 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

Gallery

Recipe Summary

total:
45 mins
Servings:
2

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

    Advertisement

  • 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

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 Facts

Per Serving:
330 calories; protein 11.8g; carbohydrates 44.3g; dietary fiber 4.8g; sugars 15.3g; fat 14.4g; saturated fat 4.7g; cholesterol 18.9mg; vitamin a iu 302.3IU; vitamin c 4.7mg; folate 36.1mcg; calcium 196.9mg; iron 1.9mg; magnesium 39.4mg; potassium 780.8mg; sodium 684.6mg; thiamin 0.2mg; added sugar 7g.
Exchanges:

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

Advertisement

Reviews (4)

Read More Reviews
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
sammebuck@msn.com
Rating: 5 stars
12/18/2013
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 Read More
brava313@gmail.com
Rating: 4 stars
04/27/2013
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 Read More
EatingWell User
Rating: 5 stars
05/01/2012
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. Read More
Advertisement
EatingWell User
Rating: 4 stars
10/30/2011
mmmmmmmmm sooooo goood!!!! Read More
EatingWell User
Rating: 4 stars
10/30/2011
To say that I merely "liked" this is pretty much the understatement of the century. Read More
nk.chiemelu@gmail.com
Rating: 4 stars
03/13/2012
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! Read More
Advertisement
alr3
Rating: 3 stars
07/30/2019
Just a question... What did everybody do with the remaining 1 cup of the mushroom mixture? This recipe serves two, calls for two 8- to 10-inch tortillas, tells us to put 1/4 of the mushroom mixture on one half of each tortilla (a total of half of the mixture), then fold and cook. Using 2 x 1/4 of the mixture = 1/2 of the mixture, so where does the rest go? Read More
EatingWell User
Rating: 5 stars
12/03/2011
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! Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/13/2021