Barbecue Portobello Quesadillas
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
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
3
Add mushrooms and cook, stirring occasionally, for 5 minutes
4
Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes
5
Transfer the vegetables to the bowl with the barbecue sauce; stir to combine
6
Wipe out the pan
7
Place tortillas on a work surface
8
Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling
9
Fold tortillas in half, pressing gently to flatten
10
Heat 1 teaspoon oil in the pan over medium heat
11
Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total
12
Transfer to a cutting board and tent with foil to keep warm
13
Repeat with the remaining 1 teaspoon oil and quesadillas
14
Cut each quesadilla into wedges and serve