Barbecue Portobello and Spinach Quesadillas Recipe

Name: Barbecue Portobello and Spinach Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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); ¼ cup fresh cilantro, chopped (optional); 4 whole wheat tortillas (8 to 10 inch); ¾ cup shredded monterey jack cheese

Servings: persons

½ 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)
¼ cup fresh cilantro, chopped (optional)
4 whole wheat tortillas (8 to 10 inch)
¾ cup shredded monterey jack cheese

1
Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
3
Add mushrooms and cook, stirring occasionally, for 5 minutes.
4
Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.
5
Add spinach and cilantro and cook another minute or so to heat.
6
Transfer the vegetables to the bowl with the barbecue sauce; stir to combine.
7
Wipe out the pan.
8
Place tortillas on a work surface.
9
Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling.
10
Fold tortillas in half, pressing gently to flatten.
11
Heat 1 teaspoon oil in the pan over medium heat.
12
Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total.
13
Transfer to a cutting board and tent with foil to keep warm.
14
Repeat with the remaining 1 teaspoon oil and quesadillas.
15
Cut each quesadilla into wedges and serve.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup prepared barbecue sauce, 1 tablespoon tomato paste (I used ketchup), 1 tablespoon apple cider vinegar, 1 chipotle chile in adobo, and more.

Yes, Barbecue Portobello and Spinach Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue Portobello and Spinach Quesadillas

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