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Barbecue Portobello Quesadillas

Barbecue Portobello Quesadillas

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Submitted by vegemary

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

Ingredients

½ 118
CUP ML BARBECUE SAUCE *
1 15
TABLESPOON ML TOMATO PASTE
1 15
TABLESPOON ML APPLE CIDER VINEGAR
1 1
EACH EACH PICKLED CHIPOTLE PEPPER
in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper *
1 15
TABLESPOON ML CANOLA OIL
2 1E+1
TEASPOONS ML CANOLA OIL
1 453.6
POUND G MUSHROOMS, PORTABELLO
caps, gills removed, diced, 5 medium
1 1
EACH EACH ONIONS
finely diced, medium size
4 4
EACH EACH FLOUR TORTILLAS, WHOLE WHEAT
8 to 10 inches *
¾ 177
CUP ML MONTEREY JACK CHEESE
shredded

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

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 170 63% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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