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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.
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
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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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?
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