Top | Sandwiches, etc.
Barbeque Portobello Quesadillas
(recipe, Karen M. Vohs)
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
- ¼ cup(s) prepared barbecue sauce
- 1½ teaspoon(s) tomato paste
- 1½ teaspoon(s) cider vinegar
- ½ chipotle chile in adobo sauce (see Tips & Techniques), minced, or ⅛ teaspoon ground chipotle pepper
- 1 tablespoon(s) canola oil, divided
- ½ pound(s) (2½ medium) portobello mushroom caps, gills removed, diced
- ½ medium onion, finely diced
- 2 (8- to 10-inch) whole-wheat tortillas
- 6 tablespoon(s) shredded Monterey Jack cheese
- Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.
- 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.
- 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.
- 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.