Search
by Ingredient

Barbecue Portobello Quesadillas

StarStarStarEmpty starEmpty star

Your rating

Barbecue Portobello Quesadillas

Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup barbecue sauce
* Camera
1 tablespoon tomato paste
Camera
1 tablespoon apple cider vinegar
Camera
1 each pickled chipotle pepper
in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
*
1 tablespoon canola oil
Camera
2 teaspoons canola oil
Camera
1 pound mushrooms, portabello
caps, gills removed, diced, 5 medium
Camera
1 each onions
finely diced, medium size
Camera
4 each flour tortillas, whole wheat
8 to 10 inches
* Camera
¾ cup monterey jack cheese
shredded
Camera

Ingredients

Amount Measure Ingredient Features
118 ml barbecue sauce
* Camera
15 ml tomato paste
Camera
15 ml apple cider vinegar
Camera
1 each pickled chipotle pepper
in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
*
15 ml canola oil
Camera
1E+1 ml canola oil
Camera
453.6 g mushrooms, portabello
caps, gills removed, diced, 5 medium
Camera
1 each onions
finely diced, medium size
Camera
4 each flour tortillas, whole wheat
8 to 10 inches
* Camera
177 ml monterey jack cheese
shredded
Camera

Directions

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

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.

Place tortillas on a work surface.

Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about ½ cup) of the filling.

Fold tortillas in half, pressing gently to flatten.

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 17063% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 126mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 4% Vitamin C 5%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe