More In The Kitchen
Portabella Quesadillas with Smoky BBQ Sauce
Updated: Thursday, January 30 2014, 01:32 PM CST
Made by: Hope Danielson, Health & Wellness Director-County Market
Makes: 4 servings
• 1/2 cup barbeque sauce (Stubbs bbq sauce is one of the best, any flavor)
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar
• 1 chipotle chile in adobo sauce (canned), finely minced (freeze the leftover chipotle chiles for later use)
• 1/2 teaspoon reserved adobo sauce from canned chiles
• 1 tablespoon olive oil
• 5-6 medium Portobello mushroom caps,(gills removed with a spoon, rinsed clean), diced
• 1 medium red onion, finely diced
• 4 whole-wheat tortillas (8” to 10” in size)
• 3/4 cup shredded reduced-fat Monterey Jack cheese
• Non-stick cooking spray
1. Place the barbecue sauce, tomato paste, apple cider vinegar, minced chipotle, and adobo sauce in a medium sized bowl. Mix all ingredients with a small whisk until all ingredients are blended well.
2. Heat 1 tablespoon of olive oil in a large skillet on medium heat. Cook the portabella mushrooms and onions for about 10-15 minutes, stirring occasionally until the mushrooms have darkened in color and the onions have softened.
3. Once cooked, transfer the onions and mushrooms to the bowl with the barbeque sauce and stir until all vegetables are coated with the sauce. Wipe out the skillet and spray with non-stick cooking spray and turn heat to medium-low.
4. Meanwhile, lay the tortillas out on a clean counter top and sprinkle about 3 tablespoons of the reduced-fat cheese on each of the tortillas. Then add approximately 1/2 cup of the barbeque mushroom mixture to each of the tortillas and fold them over in half. Press down with the palm of your hand to flatten each of the tortillas.
5. Place 2 of the quesadillas (that have been folded over) into the pan and cook for about 2 minutes on each side (flip to brown the other side and melt the cheese).
6. Place the cooked quesadillas on a plate and cover to keep warm (or place in the oven at 350 degrees to keep warm while cooking the others).
7. Cut into wedges and Enjoy!
- Serve with Low-fat sour cream and fresh chopped cilantro!
- If you don’t like spicy food then omit the chipotle peppers and add 1-2 tablespoons diced tomatoes.
Nutrition Facts (per serving):
Calories: 320 Protein: 15gm
Total Carbohydrates: 42gm
Total Fat: 11gm
This recipe aired January 27, 2014.