Barbecue Portobello Quesadillas

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Ingredients Nutrition


  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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