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Barbecue Portobello Quesadillas

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 servings
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
RECIPE INGREDIENTS
1/2 cup  prepared barbecue sauce
1 tablespoon   tomato paste
1 tablespoon   cider vinegar
1   chipotle chile in adobo sauce (see Note), minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons  canola oil, divided
1 pound  portobello mushroom caps  (about 5 medium), gills removed, diced
1   medium onion, finely diced
4   8- to 10-inch whole-wheat tortillas
3/4 cup  shredded monterey jack cheese
Barbecue Portobello Quesadillas Recipe at Cooking.com
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 1/2 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
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 Quesadillas
Nutrition Facts per Serving
Yield:   4 servings
Calories: 311
Fat. Total: 13g
Protein: 11g
Carbohydrates, Total: 43g
Fat, Saturated: 5g
Fiber: 5g
Cholesterol: 19mg
Sodium: 710mg
% Cal. from Fat: 38%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Rebecca, OR Reviewed: 11/07/2011
Fat content?
Wondering why the saturated fat content is so high on this? Not that much cheese in it and the canola oil should not be an issue?
54 people gave this Cheers. Click here to Cheer this review. Report Violation
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