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    Barbecue Portobello Quesadillas

    This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.


    • 1/2 cup prepared barbecue sauce
    • 1 tablespoon tomato paste
    • 1 tablespoon cider vinegar
    • 1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
    • 1 tablespoon canola oil, plus 2 teaspoons, divided
    • 1 pound portobello mushroom caps (about 5 medium), gills removed, diced
    • 1 medium onion, finely diced
    • 4 8-10 inch whole-wheat tortillas
    • 3/4 cup shredded Monterey Jack cheese


    Step 1
    Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
    Step 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.
    Step 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.
    Step 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.

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