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, 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 whole-wheat tortillas (8 to 10 inches)
- 3/4 cup shredded Monterey Jack cheese
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 Publisher. All rights reserved.
nutrition information per serving
311 calories; 13g total fat; 5g total saturated fat; 19mg cholesterol; 710mg sodium; 43g carbohydrates; 5g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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