Prep 20 mins
Cook 20 mins
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)
- 118.29 ml prepared barbecue sauce
- 14.79 ml tomato paste (I used ketchup)
- 14.79 ml apple cider vinegar
- 1 chipotle chile in adobo
- 14.79 ml canola oil, divided
- 9.85 ml canola oil, divided
- 453.59 g portobello mushroom cap (about 5 medium)
- 1 medium onion, finely diced
- 236.59-709.77 ml spinach (I used frozen, thawed, squeezed dry) (optional)
- 59.14 ml fresh cilantro, chopped (optional)
- 4 whole wheat tortillas (8 to 10 inch)
- 177.44 ml 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.