Top | Sandwiches, etc.

Barbeque Portobello Quesadillas

(recipe, Karen M. Vohs)


From 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. ¼ cup(s) prepared barbecue sauce
  2. 1½ teaspoon(s) tomato paste
  3. 1½ teaspoon(s) cider vinegar
  4. ½ chipotle chile in adobo sauce (see Tips & Techniques), minced, or ⅛ teaspoon ground chipotle pepper
  5. 1 tablespoon(s) canola oil, divided
  6. ½ pound(s) (2½ medium) portobello mushroom caps, gills removed, diced
  7. ½ medium onion, finely diced
  8. 2 (8- to 10-inch) whole-wheat tortillas
  9. 6 tablespoon(s) shredded Monterey Jack cheese


  1. Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.
  2. Heat 2 teaspoons 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 ¼ (about ½ cup) of the filling. Fold tortillas in half, pressing gently to flatten.
  4. Heat 1 teaspoon oil in the pan over medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges and serve.