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Barbecue Portobello Quisadilla Recipe

Ingredients

How to make it

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

People Who Like This Dish 2
Reviews & Comments 2

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  • peetabear 16 years ago
    another great sounding wrap...love mushrooms...five forks
    peeta
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    some of my favorite flavors and of course YUMMY mushrooms! thanks luv it high5
    Was this review helpful? Yes Flag

The Cook

fluffy24 Cranston, RI

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