Barbecue Portobello Quesadillas
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
Ingredients
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1/2 cup prepared barbecue sauce
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1 tablespoon tomato paste
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1 tablespoon cider vinegar
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1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
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1 tablespoon plus 2 teaspoons canola oil, divided
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1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
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1 medium onion, finely diced
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4 8- to 10-inch whole-wheat tortillas
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3/4 cup shredded Monterey Jack cheese
Directions
1.
Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2.
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.
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 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.
Tip:
Ingredient note: Chipotle chiles in adobo sauce are smoked jalapenos 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 jalapenos, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.
Nutrition information
Calories 311, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Cholesterol 19 mg, Sodium 710 mg, Carbohydrate 43 g, Fiber 5 g, Protein 11 g, Potassium 771 mg. Daily Values: Calcium 19%. Exchanges: Starch 1.5,Vegetable 1,Other Carbohydrate 1,High-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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