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Quesadillas Portobellas Barbacoa

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


4 people


  • 1/2 cup 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 Chipotle Olive Oil
  • 1 pound portobello mushroom caps (about 5 medium), gills removed, diced
  • 1 medium onion, finely diced
  • Four 8 to 10-inch wide whole wheat tortillas
  • 3/4 cup shredded Monterey Jack Cheese


  • Combine the barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  • 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, 5-7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
  • Place torlillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with 1/4 of the filling (about 1/2 cup). Fold tortillas in half, pressing gently to flatten.
  • Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total cooking time. 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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