Barbecue Portobello Quesadillas Food
BARBECUE PORTOBELLO QUESADILLAS
The smoky mushroom filling in this quesadilla is reminiscent of pulled pork, but with a fraction of the calories.
Provided by Breana Lai, M.P.H., R.D.
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- 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. 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.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 47.1 g, Cholesterol 18.9 mg, Fat 13.3 g, Fiber 5.1 g, Protein 12.4 g, SaturatedFat 4.6 g, Sodium 744.1 mg, Sugar 12 g
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