Tuesday, March 23, 2010

Barbecue Portobello Quesadillas

I need to get my review up from restaurants we went to in Pittsburgh. Just a side note.

Tonight I made these quesadillas, touted as tasting similar to pulled pork. Well, it was absolutely correct - they DO taste a LOT like pulled pork, which is excellent since that is something I enjoyed before I stopped eating meat. We used Sweet Baby Ray's barbecue sauce because it is my favorite one. It was easy and delicious. We didn't use any coleslaw but did serve it with some guacamole. It's very summery. I would make this a jillion times.

The reviews of it suggested to significantly reduce the barbecue sauce, so that is what I did. I used maybe 3 tablespoons and it was perfectly enough.

mushroom

Barbecue Portobello Quesadillas
Eating Well, March/April 2009

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

1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, 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

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.

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