Ingredients
-
1/2
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
4
-
3/4
-
-
-
-
-
Directions
Barbecue Portobello Quesadillas, EatingWell, EatingWell
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Steps
|
1
Done
|
Combine Barbecue Sauce, Tomato Paste, Vinegar, and Chipotle in a Medium Bowl. |
|
2
Done
|
Gently Scrape Off and Discard the Gills from the Underside of the Mushroom Caps; Dice the Caps. |
|
3
Done
|
Heat 1 Tablespoon Oil in a Large Nonstick Skillet Over Medium Heat. |
|
4
Done
|
Add the Mushrooms and Cook, Stirring Occasionally, For 5 Minutes. |
|
5
Done
|
Add Onion and Cook, Stirring, Until the Onion and Mushrooms Are Beginning to Brown, 5-7 Minutes. |
|
6
Done
|
Transfer to the Bowl With the Barbecue Sauce; Stir to Combine. |
|
7
Done
|
Wipe Out the Skillet. |
|
8
Done
|
Place Tortillas on a Work Surface; Spread 3 Tablespoons Cheese on Half of Each Tortilla, and Top With 1/4 of the Filling. |
|
9
Done
|
Fold Tortillas in Half, Pressing Gently to Flatten. |
|
10
Done
|
Heat 1 Teaspoon Oil in the Pan Over Medium Heat. |
|
11
Done
|
Add 2 Quesadillas and Cook, Turning Once, Until Golden on Both Sides, 3-4 Minutes Total. |
|
12
Done
|
Transfer to a Cutting Board and Tent With Foil to Keep Warm. |
|
13
Done
|
Repeat With the Remaining 1 Teaspoon Oil and Quesadillas. |
|
14
Done
|
Cut Each Quesadilla Into Wedges and Serve. |
|
15
Done
|
378 Calories, 15 G Fat, 48 G Carb, 5 G Fiber. |
