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Wednesday Recipe: Barbecue Portobella Quesadillas

  • Aaron F.

Last night was tough, basically meaning that we didn’t feel like cooking. Instead of calling it off, we decided to make an easier recipe, and these Barbecue Portobella Quesadillas sounded pretty simple.  I used to work in a kitchen, so whipping up some Quesadillas is nothing for me.  We had a minor roadblock when Nicole was slicing up some onions and then almost lopped off her finger, it was pretty gross.  I’m surprised I handled it that well actually. 

    I may blog on here about how I love action movies and ass kicking, but if I see wounds or blood in real life, i usually get nauseous and need to sit down.  Not this time.  I was all man.

We changed one thing in this recipe out of pure laziness.  Instead of using the chipotle pepper, I just used cajun seasoning.  I think cajun seasoning and Barbecue blend better anyways.

Barbecue Portobello Quesadillas

From EatingWell:  March/April 2009
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes


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

Per serving : 311 Calories; 13 g Fat; 5 g Sat; 6 g Mono; 19 mg Cholesterol; 43 g Carbohydrates; 11 g Protein; 5 g Fiber; 710 mg Sodium; 771 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat

Tips & Notes

Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at

One thing to note when cooking all of this in the pan is that the mushrooms and peppers are loaded with water so you will have some excess liquid.  I tried cranking the heat up in the final minutes to boil some off but I still had to drain some out before transferring this to a bowl.  

Even after draining the water, the Quesadillas dripped liquid after the initial first bite.  A messy meal.

    This meal was tasty, mainly because I’m a sucker for Barbecue anything, however it was a pretty messy ordeal and not worth the hassle.  I would change this up if we decided to do these again by using less mushrooms, a meat of sorts, and I’d scrap the Monterrey Jack and replace it with goat cheese.  Now that’s the