BBQ Portobello Quesadillas

11:00 AM | Labels: beginner cooking, budget cooking, budget meals, eating on a budget, healthy eating tips, low cholesterol recipes, low-fat recipes, normal meal time, vegetarian dishes, vegetarian recipes

Here is my latest installment into the Normal Meal Time recipe blog!

I must warn you, there is no meat in this at all. <gasp>

If you are under the delusion that eating a vegetarian meal cannot possibly be filling and delicious, this is the recipe for you. I was incredibly skeptical about not eating meat and being full at the same time. I called my co-worker while I was at the grocery store and double-checked: "Are you sure this is going to be filling? There's nothing in it!"

That night, I can say I was quite satisfied after two quesadillas. wolfed it all down and went back for seconds...and made it again the next night.

A coworker of mine gave me this recipe upon my request for "something manly and delicious. Oh yeah, and healthy." She delivered. Not only did this recipe blow my mind with how flavorful it was, but it was cheap to make!

Barbecue Portabella Quesadillas

Prep Time: 45 minutes
Serves: 4 (or 2 Brandon-size meals)
*Brandon's Hotness Rating: 2/5

1/2 c. BBQ sauce
1 Tb cider vinegar
1 Tb tomato paste
1 chipotle chile in adobo sauce (or 1/4 tsp chipotle ground pepper)
1 Tb canola oil
1 lb diced Portabella mushroom caps (no stems)
1 medium onion
Four 8-or 10-inch whole wheat tortillas
3/4 cup shredded Monterey Jack cheese

1. Dice the chile and add in medium bowl with BBQ sauce, tomato paste and vinegar.
2. Heat 1 Tb oil in large skillet over medium heat. Add mushrooms and stir occasionally until brown.
3. Dice onion and add to mushrooms, stirring until caramelized (about 5 minutes).
4. Transfer vegetables to bowl with sauce and mix together thoroughly.
5. Wipe out the pan. Spray pan with canola oil. Retain medium heat.
6. Place tortillas on counter, and spread 3 Tb cheese on half. Pour about 1/2 cup of vegetables/sauce over the cheese. Fold tortillas in half, covering the filling.
7. Add two stuffed tortillas at a time to the hot skillet. Heat until golden brown.
8. When finished, transfer cooked quesadillas to a cutting board. Use a foil tent to keep warm. Cut into wedges to serve.

Recipe Notes

Eating Well's website has the following nutritional information per serving:

311 calories; 13 g fat ( 5 g sat , 6 g mono ); 19 mg cholesterol; 43 g carbohydrates; 11 gprotein; 5 g fiber; 710 mg sodium; 771 mg potassium.

Next time I make this recipe, which might be sooner rather than later, I am going to toss in some red peppers and a hotter jalapeños. The adobo chile is a smoked jalapeños but was not that spicy, so adding two might not be a terrible idea.

You can use cheddar cheese instead of Monterey Jack, but I believe cheddar is often fattier

*Brandon's Hotness Rating

This is based on a 1-5 scale, with one being "flavorfully warm" at all and five being "prepare to sweat and possibly feel this tomorrow." I know some people are sensitive to heat levels, so I try to be very accurate about this representation.

Healthy Eating Tip #3

When attempting to meet your water quota for the day, remember that drinking isn't the only way to do it. Raw fruits and vegetables are almost entirely made of water. Other non-carbonated beverages such as tea, milk and orange juice are excellent sources of water as well (just be sure to watch the sugar intake). Here are some healthy foods to help you stay hydrated throughout the day recommended by WebMD and Shape Magazine, Men's Health and ABC News:

Fruits: watermelon, cantaloupe, apples/applesauce, plums, peaches, grapefruit, pears, pineapple, mango, oranges, berries, red seedless grapes, kiwi, tomatoes/tomato sauce

Vegetables: radishes, cucumbers, carrots, celery, broccoli, bell peppers, romaine lettuce, spinach

Other: chicken noodle soup, popsicles, gelatin dessert (Jell-O)