Beautiful, Bountiful BBQ Portabello Quesadillas

How to make Beautiful, Bountiful BBQ Portabello Quesadillas with Sherri Johnson, personal trainer & entrepreneur of W29Activewear. Sherri’s passion is to inspire people to embrace a healthy/active lifestyle, including the food we put into our bodies. W29Activewear.com is a fitness clothing line with convenient pockets! Collectively, Sherri is one woman changing the world, one fitness class & one meal at a time on #LunchBreakLIVE#JaneUnChained

RECIPE: Sherri’s BBQ Portabello Quesadillas

INGREDIENTS 

• 1 Tbsp vegetable oil
• ½ cup barbecue sauce (Sweet Baby Ray’s)
• 1 Tbsp tomato paste (Glen Muir)
• 1 Tbsp cider vinegar (Bragg’s Apple Cide Vinegar)
• 1 chipotle chile in adobo sauce, minced, or ¼ teaspoon ground chipotle pepper (Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets)
• 1 Tbsp plus 2 teaspoons canola oil, divided
• 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
• 1 medium onion, finely diced
• 4 8” -10” whole wheat tortillas (Guerrero tortillas)
• ¾ cup shredded vegan cheddar cheese (Parmela Creamery) vegan cashew nut cheese
• to taste: Cappy’s Dry Rub All Purpose Seasoning (salt free)
• to taste: Cappy’s Dry Rub All Purpose Seasoning (spicy)
• 1 tsp organic cumin
• 1 tsp garlic powder

GARNISH

• 1/2 avocado, cubed for garnish
• 2 Tbsp vegan sour cream (Tofutti Sour Cream)
• 1 Roma tomato, cubed
• 2 Tbsp fresh cilantro, roughly chopped

DIRECTIONS

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add mushrooms and cook, stirring occasionally, for 5 minutes.
4. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.
5. Then add the barbecue sauce and combine.
6. Slightly heat the tortillas in a skillet.
7. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about ½ cup) of the filling.
8. Fold tortillas in half, pressing gently to flatten.
9. 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.
10. 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.

Some of the Ingredients for Sherri’s BBQ Portabello Quesadilla

Some of the Ingredients for Sherri’s BBQ Portabello Quesadilla

Beautifully browned “BBQ Portabello Quesadillas” in sauté pan 

Sherri’s BBQ Portabello Quesadilla with sour cream, Roma tomatoes and cilantro (all vegan of course)

(from LT to RT): Traci Nelson, Jane Velez-Mitchell, Sherri Johnson, Yolanda Martin 

W29 Active Wear Athletic Pants with Convenient Pocket

(from LT to RT) #LunchBreakLIVE Team:  Traci Nelson, Jane Velez-Mitchell, Sherri Johnson, Yolanda Martin and Paige Parsons Roache