Vegetarian

Barbecue Portobello Quesadillas takes several minutes to prepare.

Barbecue Portobello Quesadillas takes several minutes to cook.

Barbecue Portobello Quesadillas makes 4 servings.

The ingredients for Barbecue Portobello Quesadillas are:

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

Here is how you make Barbecue Portobello Quesadillas:

1.Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.2.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.3.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.4.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.Serving Size:?Makes 4 quesadillas

The nutritional information for Barbecue Portobello Quesadillas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 357.9

• Total Fat: 13.9 g
• Cholesterol: 22.2 mg
• Sodium: 902.6 mg
• Total Carbs: 49.5 g
• Dietary Fiber: 6.2 g
• Protein: 12.6 g