So I was browsing the Food Network site and came across this little number known as the Barbecue Portobello Quesadilla. I added the chicken for some extra oomph and it turned out to be a delicious and quick meal that cost about $20 bucks and easily fed all six of us.
I made dinner a little extra special by paying to keep my kids in the afterschool program, which meant that my husband and I had an extra two hours home alone to enjoy some peace and quiet and eat. Eating in peace and quiet somehow makes the food tastes even better- or so I’m led to believe because I WANT to believe that!
Anyway, I use Perdue Honey Roasted Chicken because they are already precooked and cut and easy to throw in the pan and sear a bit for a little crispness. I followed the recipe below and actually found a can of the Chipotle Adobe in my Publix grocery store. So that meant the recipe would taste just as it was intended. The only think I think I would change next time is the Monterrey Jack Cheeses because it just didn’t add much flavor to the meat. And maybe it was supposed to not overpower the barbecue and Chipotle flavors. But I always like a good strong cheese flavor to persist. But that’s just me. Enjoy this dish. It was flavorful and easy to assemble!
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
- 1/4 cup prepared barbecue sauce
- 1 1/2 teaspoons tomato paste
- 1 1/2 teaspoons cider vinegar
- 1/2 chipotle chile in adobo sauce, (see Note), minced, or 1/8 teaspoon ground chipotle pepper
- 1 tablespoon canola oil, divided
- 1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed, diced
- 1/2 medium onion, finely diced
- 2 8- to 10-inch whole-wheat tortillas (I used FLOUR Tortillas)
- 6 tablespoons shredded Monterey Jack cheese
- Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
- Heat 2 teaspoons 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.
3. 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.
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 and serve.
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.
Per serving: 319 calories
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