Barbecue Portobello and Spinach Quesadillas

Jun 04, 2023June 4, 20230 1
Satisfy your hunger with Barbecue Portobello and Spinach Quesadillas
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/2 cup prepared barbecue sauce
1 tablespoon tomato paste ( I used ketchup )
1 tablespoon apple cider vinegar
1 chipotle chile in adobo
1 tablespoon canola oil , divided
2 teaspoons canola oil , divided
1 lb portobello mushroom cap ( about 5 medium )
1 medium onion , finely diced
1 -3 cup spinach ( I used frozen , thawed , squeezed dry ) ( optional )
1/4 cup fresh cilantro , chopped ( optional )
4 whole wheat tortillas
3/4 cup shredded monterey jack cheese

Nutrision Information

Servings Per Recipe
4
Calories
485
Sugar
15g
Fat
24g
Barbecue Portobello and Spinach Quesadillas recipe is a perfect meal for a quick lunch or dinner. The recipe features unique flavors, with the smoky taste of the barbecue sauce, and meaty texture of the portobello mushrooms. The tender caramelized onions and cooked spinach add a delicate sweet and savory taste to the quesadilla. The dish has a nice crispy texture and is perfect for satisfying your hunger. Add a green salad or guacamole to make it even more wholesome. This dish is ideal for anyone who loves Mexican cuisine and wants to try it with a vegetarian twist.

Instructions

1.Combine barbecue sauce, tomato paste, apple cider vinegar, and chipotle chile in adobo sauce in a small bowl.
2.Heat 1 tablespoon of canola oil in a large non-stick skillet over medium heat. Add portobello mushroom caps, and cook until browned and tender, flipping occasionally for about 5-7 minutes. Remove from the heat and transfer to a plate.
3.In the same skillet, heat another tablespoon of canola oil and add onions. Cook, stirring occasionally until onions are translucent and golden brown for about 10-15 minutes.
4.Add the spinach and cilantro to the skillet, and cook, stirring frequently until spinach is wilted for about 2-3 minutes.
5.Heat a large griddle or skillet over medium heat. Coat one side of the tortilla with cooking spray and place it on the griddle or skillet, sprayed side down.
6.Sprinkle 1/4 cup cheese over the tortilla followed by mushroom mixture and 2 tablespoons of barbecue sauce. Top with more cheese and the second tortilla, sprayed side up.
7.Cook the quesadilla for about 2-3 minutes on each side until cheese has melted and tortilla is crispy. Cook remaining quesadillas in the same way. Cut into wedges and serve hot.

PROS

Barbecue Portobello and Spinach Quesadillas are an easy and quick meal that is filling and packed with flavour.
It’s a great way to add vegetables to your diet, making it an ideal choice for vegetarians.
The recipe is simple to follow and can be easily customized with different sauces and toppings.
The quesadillas can be reheated in a microwave or oven making it a convenient option for office lunch.

CONS

The Barbecue Portobello and Spinach Quesadillas are a bit high in calories and sodium due to the cheese and barbecue sauce.
They may not be an ideal choice for individuals on a low-calorie or low-sodium diet.
The recipe may require some prepping time especially if fresh spinach is being used instead of frozen.

HEALTH & BENEFITS

Portobello mushrooms are a great substitute for meat as they are rich in protein, fiber, and low in calories. These mushrooms contain antioxidants, such as ergothioneine and glutathione, that protect the body against damage from free radicals and reduce inflammation. The spinach in the recipe is loaded with vitamins A and C, folic acid, and iron. It is great for immune-support and promotes healthy vision.

Print

Leave a Reply

Your email address will not be published.