Barbecue Portobello Quesadillas – a delicious recipe with barbecue sauce, tomato paste, cider vinegar, canola oil, mushroom caps, red onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2
Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the 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.
3
Place the tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top with half of the filling. Fold tortillas in half, pressing gently to flatten.
4
Heat 1 teaspoon oil in the pan over medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges (a pizza cutter does the job nicely) and serve.
141
kcal
Calories
11
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-3 tablespoons prepared barbecue sauce, 1 1/2 teaspoons tomato paste, 1 1/2 teaspoons cider vinegar, 1/2 chipotle chile in adobo sauce, and more.
Yes, Barbecue Portobello Quesadillas falls under the General 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.
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