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Barbecue Portobello Quesadillas

Breana Lai, M.P.H., R.D.

"The smoky mushroom filling in this quesadilla is reminiscent of pulled pork, but with a fraction of the calories."
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45 m servings 320 cals
Original recipe yields 4 servings

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  • Ready In

  1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  2. 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.
  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 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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 320 calories; 13.3 g fat; 47.1 g carbohydrates; 12.4 g protein; 19 mg cholesterol; 744 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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If you have not tried barbecue portobellos, you should. It sounds odd but is delicious. I did make the quesadillas and followed the recipe. The mushrooms are pretty wet which makes it difficu...