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Barbecue Portobello Quesadillas

Barbecue Portobello Quesadillas Barbecue Portobello Quesadillas

Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.













Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


½ cup barbecue sauce
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 each pickled chipotle pepper
in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon canola oil
2 teaspoons canola oil
1 pound mushrooms, portabello
caps, gills removed, diced, 5 medium
1 each onions
finely diced, medium size
4 each flour tortillas, whole wheat
8 to 10 inches
¾ cup 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.

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 ½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 17063% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 126mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 4% Vitamin C 5%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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