BBQ Portobello Quesdadillas
- Number of Servings: 4
Ingredients
1/2 cup prepared barbecue sauce 1 tablespoon tomato paste1 tablespoon cider vinegar1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper1 tablespoon plus 2 teaspoons olive oil, divided1 pound portobello mushroom caps (about 5 medium), gills removed, diced1 medium onion, finely diced4 8- to 10-inch whole-wheat tortillas 3/4 cup shredded Monterey Jack cheese
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 349.2
- Total Fat: 15.5 g
- Cholesterol: 18.9 mg
- Sodium: 980.2 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 6.4 g
- Protein: 13.6 g
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