Barbecue Portobello Quesadillas |
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Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 4 |
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EatingWell Ingredients:
1/2 cup barbecue sauce |
1 tablespoon tomato paste |
1 tablespoon cider vinegar |
1 chipotle chile in adobo, minced (or 1/4 t. ground chipotle pepper) |
1 lb portobello mushroom cap (about 5 medium) |
1 tablespoon canola oil, plus |
2 teaspoons canola oil |
1 medium onion, finely diced |
4 whole wheat tortillas (8-10 inch diameter) |
3/4 cup shredded monterey jack cheese |
Directions:
1. Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.
2. Gently scrape off and discard the gills from the underside of the mushroom caps; dice the caps.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
4. Add the mushrooms and cook, stirring occasionally, for 5 minutes.
5. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5-7 minutes.
6. Transfer to the bowl with the barbecue sauce; stir to combine.
7. Wipe out the skillet.
8. Place tortillas on a work surface; spread 3 tablespoons cheese on half of each tortilla, and top with 1/4 of the filling.
9. Fold tortillas in half, pressing gently to flatten.
10. Heat 1 teaspoon oil in the pan over medium heat.
11. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total.
12. Transfer to a cutting board and tent with foil to keep warm.
13. Repeat with the remaining 1 teaspoon oil and quesadillas.
14. Cut each quesadilla into wedges and serve.
15. 378 calories, 15 g fat, 48 g carb, 5 g fiber.
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