bbq mushroom cheese quesadillas
  • (1/2 cup) prepared barbecue sauce
  • (1 Tbsp.) tomato paste
  • (1 Tbsp.) cider vinegar
  • (1) chipotle chile in adobo sauce, minced, (or 1/4 tsp. ground chipotle pepper)
  • (1 Tbsp. plus 2 tsp.) canola oil, divided
  • (1 lb.) portobello mushroom caps, gills removed and diced
  • (1 medium) onion, finely diced
  • (4) whole-wheat tortillas
  • (3/4 cup) shredded Monterey Jack cheese



BBQ Mushroom and Cheese Quesadillas

Diced portobello mushrooms cooked in a chipotle barbeque sauce then stuffed in a whole-wheat tortilla with cheese and cooked until crisp.

Preparation Time

About 25 minutes

Cook Time

About 20 minutes


  1. 1In a medium bowl, stir together barbeque sauce, tomato paste, vinegar and chipotle, set aside.
  2. 2Place a large nonstick skillet over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook 5 minutes.
  3. 3Stir in onion and cook another 5-7 minutes, stirring occasionally. Add to barbeque sauce and stir.
  4. 4Use a paper towel to wipe out pan and place it back over medium heat. Add 1 tsp. oil.
  5. 5Top each tortilla with 1/2 cup filling and fold in half. Place in pan and cook about 2 minutes per side. Repeat with remaining ingredients, cut and serve.

Nutritional Information

Serving Size: 1 quesadilla

Amount Per Serving:

  • Calories 311
  • Total Fat 13 g
  • Total Carbohydrate 43 g
  • Protein 11 g
  • Cholesterol 19 mg
  • Sodium 710 mg
  • Fiber 5 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.