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The smoky mushroom filled quesadilla is reminiscent of pulled pork, without the meat! A touch of chipotle pepper adds extra heat. This makes alot of sauce. You could cut in half if desired(or save for another one later). Serve with coleslaw and guacamole for a meal to remember. I added spinach and cilantro to the recipe. From Eating Well magazine(March/April 2009)
- 1⁄2 cup prepared barbecue sauce
- 1 tablespoon tomato paste (I used ketchup)
- 1 tablespoon apple cider vinegar
- 1 chipotle chile in adobo
- 1 tablespoon canola oil, divided
- 2 teaspoons canola oil, divided
- 1 lb portobello mushroom cap (about 5 medium)
- 1 medium onion, finely diced
- 1 -3 cup spinach (I used frozen, thawed, squeezed dry) (optional)
- 1⁄4 cup fresh cilantro, chopped (optional)
- 4 whole wheat tortillas (8 to 10 inch)
- 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. Add spinach and cilantro and cook another minute or so to heat. 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.