Health Tips > Recipes > Entrees > Barbecue Portobello Quesadillas

Barbecue Portobello Quesadillas

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  • 1/2 cup prepared barbecue sauce
  • 1 Tbsp. tomato paste
  • 1 Tbspl. cider vinegar
  • 1 chipotle chile in adobo sauce*, minced, or 1/4 teaspoon ground chipotle pepper
  • 1 Tbsp. 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

*Ingredient note: Chipotle chiles in adobo sauce are smoked jalapenos 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 jalapenos, can be found in the specialty-spice section of most supermarkets.


  1. Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.
  2. Heat one tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for five minutes.
  3. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, five to seven minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
  4. Place tortillas on a work surface. Spread three 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.
  5. Heat one teaspoon oil in the pan over medium heat.
  6. Add two quesadillas and cook, turning once, until golden on both sides, three to four minutes total.
  7. Transfer to a cutting board and tent with foil to keep warm.
  8. Repeat with the remaining one teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Nutritional Analysis (per serving):
Calories: 311
Fat: 13 g (5 g sat, 6 g mono)
Cholesterol: 19 mg
Carbohydrate: 43 g
Protein: 11 g
Fiber: 5 g
Sodium: 710 mg
Potassium: 771 mg

Nutrition bonus: Potassium (22% daily value), Calcium (19% daily value)

Recipe provided by Eating Well Magazine