Healthy Recipes - Barbecue Portobello Quesadillas

ArcaMax Publishing > Home & Garden > Recipes > Healthy Recipes

ArcaMax Publishing ezines! - Family Friendly News & Fun

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Books:

Read the classics online or by email. More details on the books page

Barbecue Portobello Quesadillas

EatingWell Test Kitchen

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

Servings: 4 servings
Total Time: 45 minutes
Ease of Preparation: Easy
Health: High Potassium, High Calcium, Diabetes Appropriate, High Fiber, Healthy Weight, Low Calorie

Ingredients:

Barbecue Portobello Quesadillas
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

Steps:

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.

Nutrition: (Per serving)

Calories - 311
Carbohydrates - 43
Fat - 13
Saturated Fat - 5
Monounsaturated Fat - 6
Protein - 11
Cholesterol - 19
Dietary Fiber - 5
Potassium - 771
Sodium - 710
Nutrition Bonus - Potassium (22 daily value), Calcium (19 dv).

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 penzeys.com.

Related Links:

• Garden-Fresh Stir-Fry with Seitan
• More Healthy Vegetarian Recipes

EatingWell

This news arrived on: 09/29/2009

Share this Story